CRUMPET NUT BUTTER AND BLACKBERRIES

PREPARATION TIME: 5 MINUTES PER CRUMPET | RESTING TIME: 40 MINUTES | MAKES: 10

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)
1/2 BICARBONATE OF SODA
1 TSP SALT
VEGETABLE OIL FOR FRYING

4 CRUMPET / EGG RINGS
PUNNET OF BLACKBERRIES - WASHED
NUT BUTTER OF YOUR CHOICE

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 MEDUM 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- AIR BUBBLES SHOULD 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.