This recipe first appeared in Food magazine.
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Ingredients
Rhubarb conserve
Method
1.Sift flour and salt into a bowl. In another bowl, combine milk, hot water, sugar and yeast and stir until dissolved; leave for 5 minutes until foamy.
2.Stir yeast mixture into the flour and beat well with a wooden spoon until smooth. Cover and allow to rest in a warm place for about 30 minutes.
3.Dissolve baking soda in warm water then stir into the risen dough mixture. Cover and rest for a further 10 minutes.
4.Heat a large pan and add a little butter. Butter some crumpet rings and arrange in pan to heat up.
5.Pour in crumpet mixture until about halfway up the rings, cook for 3-4 minutes until bubbles form. Remove ring and flip over, it should hold its shape. Cook second side for about 2 minutes or until dry to touch. Continue with remaining mixture.
6.Make rhubarb conserve (see below).
7.To serve, stack crumpets in layers with crème fraiche and warm rhubarb conserve. Dust with icing sugar to serve.
Rhubarb conserve
8.Simmer rhubarb with the berry jam and water for about 10 minutes until tender, then thicken with the combined cornflour and water. Simmer until glossy and thick.
Note
- If you don’t have crumpet rings, you can also use cookie cutters. Another option is making them free-form – they’ll simply be a little less uniform and flatter. – The batter should be pourable but stay inside the rings, adjust it by either adding a little water or a tablespoon of flour. You can precook the crumpets and toast to order when needed. PER SERVE Energy 205kcal, 859kj • Protein 3.6g • Total Fat 7g • Saturated Fat 4.1g • Carbohydrate 31g • Fibre 1.6g • Sodium 66mg