Thursday, 10 March 2016

Moroccan Crumpets with Orange Blossom Labneh and Orange and Vanilla Bean Marmalade

When I ate these for breakfast this morning, my teeth and I had the pleasure of sinking into the sweet, aromatic marmalade, through to the creamy, perfumed labneh and then down, all they way into the golden, fluffy crumpet.  I closed my eyes and imagined I was in some leafy, exquisitely tiled riad in Marrakesh.  Then opened my eyes and saw all the dirty breakfast dishes over the kitchen counter and realised it was all a beautiful dream... except the crumpets were real.

NOTE: Make the labneh the day ahead.

Moroccan Crumpets with Orange Blossom Labneh and Orange and Vanilla Bean Marmalade
slightly adapted from here
Makes about 24 crumpets

For the Labneh:
500g of the best thick plain yoghurt you can get your hands on (I used a goat milk yoghurt)
2 tablespoons orange blossom water

For the Crumpets:
1 sachet (7g) dried yeast
1/2 teaspoon caster sugar
300ml lukewarm water
240g plain flour
130g course semolina, plus extra for sprinkling
1/2 teaspoon cream of tartar
1 teaspoon fine sea salt
200ml lukewarm milk (I used low fat)
1/2 teaspoon baking soda
Cooking oil spray for greasing

To Serve:
Recipe for Orange and Vanilla Bean Marmalade here (or use your favourite orange marmalade)

Make the Labneh:
Put the yoghurt and orange blossom water into a bowl and mix.  Spoon it into a piece of muslin, gather up the edges, tie with string and hang it from a shelf in the refrigerator with a jug underneath to catch the liquid.  The next day, discard the liquid and untie the muslin.  You will have a thick mixture which is cream cheese-like in texture, but much tastier.  Keep refrigerated until needed.

Make the Crumpets:
Put the yeast and sugar into the bowl of an electric mixer.  Use the paddle attachment and with the mixer on low speed, add the water.  Mix briefly, then switch off the mixer and set the mixture aside for 15 minutes, until foamy.  Add the flour, semolina, cream of tartar, salt and milk.  Turn the mixer back on and mix at low speed for 8 minutes.  The mixture will be a thick batter rather than a dough.  Cover the bowl with plastic wrap and set aside for 1 hour.  After about an hour, the mixture will be bubbly and will have doubled in size.  Add the baking soda and mix on high speed for 2 minutes.

Cook the Crumpets:
Put a frying pan over medium heat.  Pop four egg rings in the pan and spray the rings and pan with cooking oil spray.  Sprinkle a little of the semolina into each ring and pour some batter in, to half fill the rings.  Cook on the first side for about 5 minutes.  The top will start to set and bubbles will appear and burst on the surface as it cooks.  Remove the egg rings and flip the crumpets over.  Cook on the second side for about 2 minutes, until golden.  Keep the crumpets warm while you cook the remaining batter.

To Serve:
Serve warm and slather with copious quantities of labneh and marmalade.


  1. Awww I love to travel when I eat :) I'm sure you had a great time ''while you were there'' haha!! Those crumpets seems marvelous and with homemade labneh and the marmelade, wow. I just love it :)

  2. You SLAY at the breakfast game Jennifer. Going to transport myself to Morocco with some of these gorgeous crumpets soon!

  3. These crumpet look so light and fluffy! How delicious!