• 8 crumpets
  • 1 tsp Marmite
  • 40g butter, softened
  • 25g mature cheddar cheese, grated
  • For the custard:
  • 400ml whole milk
  • 25g cream cheese
  • 1 tablespoon Marmite
  • 3 eggs
  • 250g mature cheddar cheese, grated + 25g extra for sprinkling
  • ½ - 1 tsp salt
  • Equipment:
  • 20cm round baking tin or pie dish


  1. Heat oven to 160c (fan).
  2. Lightly grease your baking tin with butter.
  3. Mix the butter and Marmite together and spread a thin layer on each crumpet, cut in half and arrange in a circular pattern in the dish, slightly overlapping. Sprinkle over the cheese and set aside.
  4. In a bowl, crack the eggs and beat.
  5. In a saucepan, gently warm the milk until simmering, then add the cream cheese and marmite. Whisk to combine. Gradually pour the warm milk into the eggs, a little at a time whilst whisking until well incorporated. Pour back into the saucepan and return to a low heat and add the grated cheese and salt. Stir until incorporated and slightly thickened.
  6. Evenly pour the custard over the crumpets and sprinkle over some extra cheese.
  7. Bake in the oven for 30-35 minutes until the custard has nearly set. Allow to cool for a few minutes before serving.