Crumpets By Dimi

“I absolutely love crumpets—especially slathered with butter and honey or topped with a homemade berry compote. There’s something so comforting about them. These crumpets are incredibly easy to make and perfect for prepping the day before if you’re hosting breakfast guests. You can also enjoy them fresh, toasted straight after cooking. The Smeg toaster, toasted the crumpets beautifully and fitted them in with ease!”

Our latest recipe from Dimi Jayawardene, featuring our 50’s Style 4-Slice Toaster & 50’s Style Kettle in Cream. For more delicious recipes follow Dimi on Instagram @celebratebydimi

Ingredients:

Crumpets

Makes 3 large or 6 small crumpets

• 1 cup (150g) plain flour

• 1 tsp baking powder

• 1 tbsp white sugar

• 1 tsp instant dried yeast

• 1 cup (250ml) warm water

• ½ tsp salt

• Butter or spray, for greasing rings

Blueberry Compote

• 1 punnet (125g) fresh blueberries

• 1/3 cup sugar (adjust to taste)

• 1 vanilla bean (or 1 tsp vanilla extract)

• Zest and juice of 1 medium lemon

Method:

1. Mix the Crumpet Batter – In a large bowl, whisk together the flour, baking powder, salt, sugar, and yeast. Gradually pour in the warm water while whisking, until a smooth batter forms.

2. Let it Rest – Cover the bowl with a clean tea towel and let the batter rest in a warm spot for about 15 minutes, until it becomes bubbly. Avoid leaving it too long, as it may lose its bubbles.

3. Make the Blueberry Compote – While the batter is resting, make your compote. In a small saucepan, combine blueberries, sugar, vanilla or vanilla bean (split and seeds scraped, save the pod and pop it in your sugar jar ), lemon zest, and juice. Simmer over low heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 10-15 minutes). If needed, mix 1 tsp cornflour with 1 tbsp cold water and stir it in. Simmer for another minute until thickened. Transfer to a bowl.

4. Cook the Crumpets – Lightly grease a heavy frypan with butter or spray and place over medium-high heat.

Grease egg rings (or cookie cutters) and place them in the preheated pan. I used a 12cm ring for large crumpets, but an 8cm ring works perfectly for standard-size crumpets.

• Fill the rings almost to the top with batter. Cook on a medium heat for 4-5 minutes, allowing bubbles to form—pop any that appear.

• Gently remove the rings, flip the crumpets, and cook for another 3-4 minutes until golden.

5. Toast & Serve – Once cooked, toast the crumpets in the toaster (setting 5 works well) to crisp them up. Serve warm with butter, honey, or blueberry compote.