Homemade crumpets with Blueberry & Coffee Jam, yoghurt and Chocolate and Oat Crumble

1. Place flour, salt, sugar and baking power into a medium bowl and make a well in the centre. 
2. Dissolve the yeast into the warm water then whisk into the dry ingredients until smooth.  
3. Cover with cling film and leave to prove in a warm area for 15-30 minutes. The surface should be slightly foamy.  
4. Grease your 9cm rings with oil. Brush your frying pan with oil then place the rings in the pan. On a medium-high heat, place 4 tablespoons of batter into the rings. Cool for 1 1/2 minutes then turn down to medium and cook for 1 minute. Bubbles should be popping around the edges at this point.  
5. Turn the heat down to medium low and cook until the surface is set. Remove the rings then flip over and cook the other side for 20 seconds for a bit of colour. Transfer to a cooling rack. Serve with toppings.  

1. For the chocolate and oat crumble, preheat the oven to 160°C. Line a baking tray with greaseproof paper. Set aside.
2. In a bowl, rub together by hand all of the ingredients until a breadcrumb texture is achieved. Spread evenly onto the baking tray and bake for 15 minutes. Remove from the oven and allow to cool completely.