You can live the dream of having dessert for breakfast with our crumpets recipe, which comes with delightful drizzles of berry compote to top. Including a generous list of fruits, the berry compote can also be prepared beforehand to save you some time in the morning. As for the griddle cakes, waking up to toast them will be completely worthwhile!
- 1 cup (150 g) self-raising flour
- ¼ tsp fine salt
- ¼ tsp caster (superfine) sugar
- ¾ cup (180 ml) warm water
- ¼ tsp instant yeast
- Cooking-oil spray
- 125 g (4 ounces) strawberries, quartered
- 125 g (4 ounces) blueberries
- 150 g (4½ ounces) raspberries
- 1 tsp finely grated orange rind
- ¼ cup (60 ml) orange juice
- 2 tbsp icing (confectioners') sugar
Make berry compote. Combine ingredients in a medium bowl. Cover, refrigerate 1 hr.
Meanwhile, sift flour, salt and sugar into a medium bowl.
Combine the water and yeast in a small heatproof jug, add yeast mixture to flour mixture, stir until smooth.
Place four egg rings in a heated oiled large frying pan, lightly spray each ring with oil. Fill each ring three-quarters full with crumpet mixture. Cook crumpets, over low heat, for about 10 mins or until surface is covered with burst air bubbles. Remove rings from crumpets, cover pan, cook crumpets a further 3 mins or until the surface is firm. Remove from pan, cool on a wire rack. Repeat with the remaining mixture to make a total of 8 crumpets.
To serve, toast crumpets; top with berry compote. Dust with extra sifted icing sugar, if you like.
TIP The berry compote can be made the day before; store, covered, in the fridge. Any berries in season can be substituted for those used here. The strawberries, raspberries and orange juice means this breakfast favourite is full of vitamin C.