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Crumpets with Honey & Sheeps’ Milk Cheese

Crumpets with Honey & Sheeps’ Milk Cheese

Recipe by Ivonne Nathan of forchefs

 Ingredients

  • 450 gm (3 cups) plain flour
  • 350 ml milk, warmed
  • 5 gm (1¾ tsp) dried yeast
  • For brushing: vegetable oil
  • 1 tsp baking powder
  • Pinch salt
  • Honey, to serve
  • Sheep’s’ milk or ricotta cheese

Method

  • Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter.
  • Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
  • Heat a large frying pan over medium-high heat and brush with oil.
  • Lightly grease 7cm crumpet rings with oil.
  • Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet.
  • The batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water.
  • Cook crumpets, in batches, until bubbles form on surface, then flip and cook until just set and golden.
  • Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey and cheese.
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