1.Make berry compote. Combine ingredients in a medium bowl. Cover, refrigerate 1 hour.
2.Meanwhile, sift flour, salt and sugar into a medium bowl.
3.Combine the water and yeast in a small heatproof jug, add yeast mixture to flour mixture, stir until smooth.
4.Place four egg rings in a heated oiled large frying pan, lightly spray each ring with oil. Fill each ring three-quarters full with crumpet mixture. Cook crumpets, over low heat, for about 10 minutes or until surface is covered with burst air bubbles. Remove rings from crumpets, cover pan, cook crumpets a further 3 minutes or until the surface is firm. Remove from pan, cool on a wire rack. Repeat with the remaining mixture to make a total of 8 crumpets.
5.To serve, toast crumpets,; top with berry compote. Dust with extra sifted icing sugar, if you like. berry compote
The berry compote can be made the day before; store, covered, in the fridge. Any berries in season can be substituted for those used here. The strawberries, raspberries and orange juice means this breakfast favourite is full of vitamin C.