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

  • Crumpets
  • 4 tablespoons of butter
  • 1 cup of cake flour
  • 3 tablespoons of sugar
  • a pinch of salt
  • 2 teaspoons of baking powder
  • 2 eggs
  • 1 cup of milk
  • ½ teaspoon of vanilla essence

Melt the butter over a low heat or (microwave).
Mix the dry ingredients together in a large bowl.
Mix the wet ingredients including the melted butter in another smaller bowl.
Pour the wet ingredients into the bowl of dry ingredients and stir for about 1 minute.
Drop spoonfuls of the batter into a hot pan.
When bubbles form on top, flip the crumpets over, fry till golden brown.

  • Blueberry Compote
  • 2 cups frozen blueberries
  • 3 tablespoons water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice

Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently.
Top crumpets with warm berry compote. Dust with extra sifted icing sugar, if you like.

Photo and recipe: Elize de Kock

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