Homemade crumpets with ricotta, berries & thyme honey

Forget shop-bought crumpets, here’s how to do them at home this weekend. Delicious served with a light topping of summer fruits, fresh ricotta and honey

FOR THE CRUMPETS

260ml milk

1 tsp caster sugar

7g sachet fast-action dried yeast 220g plain flour

½ tsp bicarbonate of soda Vegetable oil, for oiling and cooking

TO SERVE

80g ricotta 200g mixed summer berries 4 tbsp thyme honey

1

In a medium saucepan, heat the milk and 60ml water until warm but not hot. Take off the heat, add the sugar and yeast and stir in, then set aside for 15 mins.

2

Sift the flour, bicarb and a large pinch of salt into a mixing bowl. Make a well in the middle and add the milk mixture. Stir to make a batter, then cover with a tea towel and leave for 4050 mins until frothy.

3

When ready to cook, heat a flat, nonstick frying pan over a medium-high heat and oil four cooking rings, roughly 8cm diameter. Add a splash of cooking oil to each ring and tip in a ladleful of the batter (you want them between half and three-quarters full). Cook over a low pan and leave to cool on a wire rack heat for 15 mins or until bubbles form at while you cook a second batch. the top and pop. When ready to serve, toast the

4 5

Gently lift off the ring, running a crumpets lightly. Spoon over the knife around the edge if it’s stuck. ricotta, scatter over the berries and Flip the crumpets over to cook the top finish with a drizzle of honey. for a minute or so, then take out of the

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PREP: 20 MINS COOK: 20 MINS, PLUS PROVING SERVES 4