Crumpets with berry compote

Freshly made real crumpets are a world away from the store-bought variety. These crumpets with berry compote are a fabulous brunch or afternoon treat.

  • 30 mins cooking
  • 1 hr marinating
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Berry Compote
  • 125 gram strawberries, quartered
  • 125 gram blueberries
  • 150 gram raspberries
  • 1 teaspoon finely grated orange rind
  • 1/4 cup (60ml) orange juice
  • 2 tablespoon icing sugar
  • 1 cup (150g) self-raising flour
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon caster sugar
  • 3/4 cup (180ml) warm water
  • 1/4 teaspoon dry yeast
  • cooking-oil spray


Crumpets with berry compote
  • 1
    Make berry compote by combining all ingredients and refrigerating for 1 hour.
  • 2
    Meanwhile, sift flour, salt and sugar into medium bowl.
  • 3
    Combine water and yeast. Add to dry ingredients, stir until smooth.
  • 4
    Spray a large frying pan with cooking spray and heat over low-medium heat. Place four egg rings in pan, spray each ring with cooking-oil spray for 2 seconds. Fill each ring three-quarters full with crumpet mixture. Cook crumpets over low heat, 10 minutes, or until surface is covered with burst air bubbles.
  • 5
    Remove rings from crumpets, cover pan. Cook crumpets, 3 minutes, or until surface is firm. Remove from pan and cool on wire rack. Repeat with remaining mixture to make a total of eight crumpets.
  • 6
    To serve, toast crumpets. Top with berry compote and dust with sifted icing sugar, if you like.

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