Homemade Cinnamon and Lemon Crumpets With Raspberry Ripple Yoghurt

Homemade Cinnamon and Lemon Crumpets 

With Raspberry Ripple Yoghurt 

This is one of those things that I love to have for breakfast at the weekend; it feels really special but is simple to make, quicker than expected, and is of course pretty damn delicious. - Not to mention that making your own crumpets from scratch will impress your friends at brunch, or just your family on a bleary-eyed Sunday morning. 

I’m always on the lookout for interesting breakfast recipes, be it baked berry oatmeal, jammy blueberry ‘doughnuts’ or pineapple pancake mess, and enjoy putting in just that extra bit more effort at the weekends. This recipe was perfect for that, and the results were worth the wait while they cooked; a lemony, spiced crumpet topped with raspberries marbled through yoghurt, and a dollop of compote, is just perfect. 

Homemade Cinnamon and Lemon Crumpets 

With Raspberry Ripple Yoghurt 

Serves: 6

• 45 minutes
• 15 mins prep; 20 mins cooking 

Ingredients:

FOR THE CRUMPETS 

• 500 g strong bread flour 
• 1 teaspoon caster sugar 
• 1 sachet easy-action yeast 
• 1 pinch bicarbonate of soda 
• 2 teaspoons sea salt
• 1 1/2 teaspoons ground cinnamon 
• 1/2 teaspoon mixed spice 
• Zest of 1/2 lemon 

FOR THE TOPPING 

• 250 g natural or Greek yoghurt 
• zest of 1/2 lemon 
• 2 large handfuls fresh raspberries 
• vegetable oil, for greasing
• 2 large handfuls of mixed (frozen) berries 

You’ll need crumpet rings to ensure the crumpets keep their shape and help them rise. However, if you haven’t got crumpet rings, (which I don’t), I find that round, 8cm metal cookie cutters, (greased with oil), work equally well. 

Method:

1. Place all of the crumpet ingredients into the bowl of a food processor. Pour in 600ml (20fl oz) of tepid water. The water needs to be warm enough to activate the yeast, but not so hot so that it kills it; either microwave a microwaveable measuring jug in short 30 second bursts, or mix 3/4 cold water and 1/4 boiling water to make up 600ml. (450:150ml). 

2.      Blitz all the crumpet ingredients together until you’ve got a loose batter. Leave to stand for 10 minutes to let the yeast develop. The mixture should be quite wet, just about dropping consistency; you may also start seeing bubbles appear as the yeast starts working. 

3.      While the yeast develops make the topping by combining the yoghurt and lemon zest. Place half of the raspberries into another little bowl and mash up with a fork. Lightly fold the mashed raspberries into the yoghurt (- don’t be tempted to over-mix it, you’re looking for a beautiful pink, rippled effect). Either microwave the frozen berries until they burst, or do the same in a small pan over a medium heat, removing them once they’re hot and have turned more syrupy. Add honey if you like things a bit sweeter, although I love the way the creamy yoghurt balances with the tangy berries. 

4.      Now it’s time to cook the crumpets - you may need to do it in batches. First, grease the inside of your metal rings with some vegetable oil. Place a good non-stick frying pan on a medium heat. Pop the rings into the dry pan and, when it's nice and hot, spoon some mixture into each ring until it is about 1cm (½in) deep. You don’t want it too full otherwise I find you get a layer of batter at the top that you have to scrape off otherwise the bubbles don't appear fully.

5.      Turn the heat down to low and leave for 15 minutes to cook through. Check the pan is not getting too hot, as you don’t want the bottoms of the crumpets to burn. After about 15 minutes — once the bubbles on top have formed crumpet-like dimples — turn the crumpets over, using tongs to lift the rings away. Cook for another 5 to 10 minutes, until cooked right through. 

6.      Serve the warm crumpets with a generous dollop of the ripples yoghurt, a spoonful of compote and a scattering of raspberries. I even sprinkle over a pinch of cinnamon and grate a hint of lemon zest over the top as well, to highlight the flavours inside the crumpet itself. 

Adapted from Jamie Oliver’s recipe for Homemade Cinnamon and Lemon Crumpets with Raspberries and Honey. jamieoliver.com