Buttermilk Crumpets with Blackberry Butter

 



 

 

 

 

Why does the word crumpet make me feel a little bit naughty? Must be all those British sitcoms.

Buttermilk Crumpets with Blackberry Butter
slightly adapted from here
Makes 15

For the Crumpets:
1 1/2 cups (12 fl oz) buttermilk
1 1/2 teaspoons caster sugar
7g (1/4 oz or 1 sachet) dried yeast
375g (12 oz) plain flour
A pinch fine sea salt
1/2 teaspoon baking soda
Melted butter for frying and greasing

For the Blackberry Butter:
1 cup fresh blackberries
1 1/2 tablespoons caster sugar
1 tablespoon lemon juice
115g (1/2 cup) unsalted butter, softened

Make the Crumpets:
Pour the buttermilk into a saucepan and heat over low heat until lukewarm. Remove from the heat and pour into a mixing bowl. Add the sugar and yeast and stir. Allow to stand for 10 minutes until foamy.

Sift the flour and salt into the bowl of an electric mixer fitted with the paddle attachment. Gradually add the buttermilk mixture and beat until smooth. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours. 

Mix the baking soda with 200ml (6 1/2 fl oz) water. Fit the bowl of yeast mixture back onto the mixer and add the baking soda mixture. Beat to combine to make a thick, airy batter.

Heat a heavy-based frying pan on a medium heat and brush with a little melted butter. Lightly grease some 8 cm (3 inch) metal egg rings and put them in the pan. Reduce the heat to low and spoon 3 tablespoons of batter into each egg ring. Cook for about 5 minutes, or until the surface is covered with bubbles. Slide an egg flipper under the rings and flip. Remove the rings and cook the other side until golden. Remove from the pan, transfer them to a wire rack and cover with a cloth to keep them warm. Continue with the remaining batter.

Make the Blackberry Butter:
Place the blackberries, sugar and lemon juice in a small saucepan over high heat and bring to the boil. Reduce the heat and simmer for 5 minutes, or until it starts to become syrupy. Remove from the heat and set aside to cool completely.

Using a wooden spoon, whip the butter until light and creamy. Fold through the blackberries to create a ripple effect. Put into a ramekin and chill in the fridge until ready to serve.

Serve fresh or toasted with heaping helpings of blackberry butter.