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Anna Barnett's homemade crumpets with nut butter and blackberries

Anna Barnett
Anna Barnett

There's nothing more comforting than a toasted crumpet slathered in butter is there? Impress your family and friends by making your own, topped with delicious blackberries, as a fun alternative to homemade pancakes.

Crumpet with nut butter and blackberries

Makes – 10 crumpets

Cooking time – 5 minutes per crumpet

Resting time – 40 minutes

Ingredients

  • 170g plain flour

  • 170g strong white flour

  • 14g dried yeast (2 sachets)

  • 1 tsp caster sugar

  • 340ml warm milk

  • 160ml warm water (plus a little extra if necessary)

  • ½ bicarbonate of soda

  • 1tsp salt

  • vegetable oil for frying

To serve

  • 4 crumpet/egg rings

  • Punnet of blackberries – washed

  • Nut butter of your choice

Method

Combine the flours and yeast and set to one side.

Now combine the sugar with the warm milk and once dissolved add into the flour and yeast. Thoroughly combine beating with a wooden spoon until the batter no longer has lumps. Cover with clingfilm or a tea towel and allow to prove for around 30 minutes.

After the batter has risen (and fallen) combine the warm water, bicarbonate of soda and salt then gradually begin to combine with the batter until you have a much looser consistency. Allow to rest again for around 20-25 minutes before frying the crumpets. Heat a large frying pan over a medium heat and lightly oil. Set your crumpet or egg rings on top of the frying pan and spoon in to large tablespoons of the batter into each. Cook for around 3-4 minutes until air bubbles start to form, at which point you can flip them and cook on the other side for another 3 minutes or so.

Serve while warm or cool and re toast when you’re ready to eat them.