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
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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