Crispy Onion Crumpet Loaf with Hot Cheese Custard

• 2 servings
• 30 minutes to prepare

Instructions

Method

1. Fry the sliced onion in butter in a frying pan over a medium heat until golden brown.
2. To make the custard, melt the butter in a saucepan and warm the milk in another small saucepan.
3. Add the plain flour to the butter and stir until you have a sandy texture.
4. Add the hot milk 1 small ladleful at a time and keep stirring.
5. Once all the milk is incorporated and you have a thick creamy sauce, add the English mustard, Tabasco and Hendersons relish. Stir in all the cheese, remove from the heat and season with salt and pepper to taste.
6. Whisk in the egg yolk and allow to cool for 10 minutes. Pre heat the oven to 180°c/ 180° Fan / 356°F/ Gas Mark 5.
7. Place two slices of crumpet loaf onto a baking tray. Top with the cooked onions and spoon some of the cheese custard on top. Bake in the oven for 10-12 minutes until golden.
8. Garnish with crispy onions, chopped chives and served with a mixed green salad.

Chef’s Tip:
Save your parmesan rinds in a bag and keep them in the freezer. Simply add one to any soups, Bolognese or tomato sauce for extra flavour.