Recipe: Megan Priscott | Photography: Brydie Thompson

Lennox is quite a committed chef for a seven-year-old. He came into my room years ago with a picture of a beautiful homemade crumpet; we have had to tweak the recipe for New Zealand ingredients, but he helped till the end, and they are now a firm favourite.

225g flour, sifted
pinch of salt, sifted
150ml milk
125ml hot water
1 tsp sugar
1 tsp active yeast
¼ tsp baking soda
70ml warm water
1 tbsp butter

Sift flour and salt in a bowl. In another bowl, combine milk, hot water, sugar and yeast and stir until dissolved; leave for 5 minutes until you see a bit of action (bubbles).

Stir yeast mixture into the flour and beat well with a wooden spoon until smooth. Cover and allow to rest in a warm place for about 20 minutes

Dissolve baking soda in warm water then stir into the risen dough mixture. Cover and rest for a further 30 minutes.

Heat a crepe plate or a frypan (not too hot).

Oil some crumpet rings and pop on the crepe plate. Put a small knob of butter on the base and add a large spoon of crumpet mix inside the rings, being careful with the mix so it doesn’t deflate.

Cook for 5 minutes until bubbles form. Remove ring gently and flip over, they should hold their shape. Cook on second side for about 4 minutes or until dry to touch. Continue with remaining mixture.

Serve with maple syrup, berry compote and whipped butter.

Note: To whip the butter, just cream it like you would for a cake without the sugar. Pipe into little dollops. You can make these days before and store them in the chiller or freeze them for months.

Berry Compote

frozen mixed berries
sugar
2 tbsp cornflour
50ml water

Pop the berries in a colander and put the colander on top of a pot, so the berries thaw and the juice is collected in the pot.

Dissolve 2 tbsp cornflour.

When the berries are 90% thawed, sweeten the juice with a little honey, sugar or maple syrup if it needs it. Bring the juice to the boil and whisk in the cornflour mix a little bit at a time until it has thickened and coats the back of a spoon. Boil, stirring for an extra minute.

Turn off the heat and gently fold the berries through so they are super glossy and coated. This is ready to put into a glass bowl on the table for your crumpets.

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