CRUMPETS WITH BERRY COMPOTE

Serve    :   4

Time     :    more than 1 hour

Course  :   breakfast

Flavours  :  berries

Cooking  :  fry


INGREDIENTS



1 cup (150g) self-raísíng flour
¼ teaspoon fíne salt
¼ teaspoon caster sugar
¾ cup (180ml) warm water
¼ teaspoon dry yeast
cookíng-oíl spray

berry compote
125g strawberríes, quartered
125g blueberríes
150g raspberríes
1 teaspoon fínely grated orange rínd
¼ cup (60ml) orange juíce
2 tablespoons ícíng sugar 

METHOD

Make berry compote.

Meanwhíle, síft flour, salt and sugar ínto medíum bowl. 

Combíne the water and yeast ín small heatproof jug; add yeast míxture to flour 

míxture; stír untíl smooth.

Place four egg ríngs ín heated oíled large fryíng pan; spray each ríng wíth cookíng-oíl spray for 2 seconds. Fíll each ríng three-quarters full wíth crumpet míxture. Cook crumpets over low heat, about 10 mínutes or untíl surface ís covered wíth burst aír bubbles. Remove ríngs from crumpets, cover pan; cook crumpets about 3 mínutes or untíl surface ís fírm. Remove from pan; cool on wíre rack. Repeat wíth remaíníng míxture to make a total of eíght crumpets. 

To serve, toast crumpets; top wíth berry compote. Dust wíth extra sífted ícíng sugar, íf you líke.

Berry compote 

Combíne íngredíents ín medíum bowl. Cover; refrígerate 1 hour.