Crumpets With Nut Butter & Blackberries By Anna Barnett
Crumpets With Nut Butter & Blackberries
170g plain flour
170g strong white flour
14g dried yeast (2 sachets)
1 tsp caster sugar
340ml warm milk
160ml warm water, plus extra if needed
1/2 bicarbonate of soda
1 tsp salt
Vegetable oil, for frying
Punnet of blackberries, washed
Combine the flours and yeast, and set to one side.
Combine the sugar with the warm milk, and once dissolved, add in the flour and yeast. Beat with a wooden spoon until the batter no longer has lumps, and then cover with cling film, 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, and add to the batter until you have a looser consistency. Allow to rest again for around 20-25 minutes before frying the crumpets. Heat a large frying pan over a medium heat and lightly oil. Set your crumpet (or egg) rings on top of the frying pan, and spoon two large tablespoons of the batter into each. Cook for around 3-4 minutes as air bubbles should begin to form. At this point, you can flip them and cook on the other side for around another 3 minutes.
Serve whilst warm, and top with blackberries and nut butter.
RECIPE: Anna Barnett