Homemade crumpets with Rhubarb & Custard Jam, coconut yoghurt and blood orange
150g plain flour
200ml warm water
1/2 tsp salt
1/2 tsp sugar
1 tsp baking powder
1 tsp dried yeast(8g fresh)
6 tsp Rhubarb & Custard Jam
6 tbsp coconut yogurt
18 blood orange segments
Chopped pistachios
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.
Makes 6
Homemade crumpets with their signature crater holes topped with Rhubarb & Custard Jam, coconut yoghurt, blood orange segments and pistachio. Perfect for breakfast or brunch and absolutely bursting with flavour.
Follow Us
