Try our recipe for delicious CHOCOLATE CRUMPETS WITH RASPBERRY COMPOTE - our chocolate twist on a classic crumpet recipe released by Warburtons, the UK’s most popular commercial crumpet maker. It's a delicious make-ahead breakfast!
Prep Time: 10 minutes
Raising Time: 15 - 30 minutes
Cook Time: 30 minutes (can be made quicker if you use more than one frying pan)
Total Time: 55-70 minutes
Serves: 2 (6 crumpets)
Difficulty: 2/10
INGREDIENTS
Crumpets:
2 tbsp cocoa powder
150 g plain white flour
200 ml water
½ tsp salt
½ tsp sugar
1 tsp baking powder
1 tsp dried yeast
butter or vegetable oil for greasing the tin and for frying (use vegetable oil for dairy free or vegan crumpets)
Toppings:
100 g plain soya yoghurt or ricotta cheese (use vegan ricotta for dairy free or vegan dish)
25 g dark chocolate (use dairy free dark chocolate for dairy free or vegan dish)
1 tbsp coconut oil
1 cup raspberries (fresh or frozen)
mint leaves (optional)
INSTRUCTIONS
The Crumpets:
Add flour, cocoa powder and salt to a mixing bowl and whisk to combine the ingredients.
Add water and mix vigorously for at least 5 minutes.
Prepare yeast mixture: in a small bowl, add 1 tsp of dried yeast in a tablespoon of warm, but not too hot water and mix until fully dissolved.
Add sugar, baking powder and yeast mixture to the bowl with your crumpet batter and mix until all ingredients are fully combined.
Cover mixing bowl and put into a warm place for minimum 15 mins. The batter will increase in volume slightly so ensure the bowl is big enough.
Place a greased metal ring (this could be a crumpet tin, biscuit cutter or any other metal ring of the right size; approx 9 cm / 3.5" wide) into the middle of a non-stick frying pan.
Pre-heat your frying pan on a stove on a medium-high heat setting.
Pour approx. 1/4 cup batter into the cutter inside the pan.
Wait for approx. 4 mins – until the surface is "set" and it's clear there will be no more bubbles popping.
Remove baked crumpet from pan.
Remove rings (you might need to run knife around to loosen).
Then flip the crumpet and cook the other side for 20 to 30 seconds for a blush of colour.
Transfer to cooling rack and fully cool.
The Raspberry Compote:
Place raspberries in a saucepan and cook over low heat stirring occasionally, for 8 to 10 mins.
The Coconut Chocolate:
Place coconut oil and dark chocolate in a microwave-safe container and heat it in microwave for 15 seconds at a time, stirring in between until fully melted.
Assembly:
Plate the crumpets, top each with 1 tbsp yoghurt or ricotta cheese and 1 tbsp raspberry compote.
Drizzle with melted coconut chocolate.
Serve with a few mint leaves (optional).
RECIPE NOTES
* Crumpets and raspberry compote can be made-ahead and stored in the fridge.
* Can be eaten warm or cold. If you like your crumpets warm, toast them in a toaster until the base is crispy.
To make dairy free: Use dairy free dark chocolate, plant yoghurt or vegan ricotta cheese. Use vegetable oil for greasing the tins and frying the crumpets.
To make vegan: Use dairy free dark chocolate, plant yoghurt or vegan ricotta cheese. Use vegetable oil for greasing the tins and frying the crumpets.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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