Crumpets with goat’s curd and lavender honey

INGREDIENTS

1/2 teaspoon dried yeast

3 teaspoons caster sugar

125ml milk

150g plain flour, sifted

pinch salt

1/4 teaspoon bicarbonate of soda, sifted

1 egg, separated

vegetable oil spray

goat’s curd

lavender honey, (see note)

METHOD

Combine the yeast, 1 teaspoon of sugar and 1 tablespoon warm water in a bowl and leave in a warm place for 10–15 minutes or until frothy.

Heat the milk and 80 ml water in a saucepan over low heat.

Place the flour, salt and bicarbonate of soda in a large bowl and make a well in the centre. Place the egg yolk and remaining sugar in a separate bowl and whisk together until pale and fluffy. Whisk in the yeast mixture and warm milk. Pour into the dry ingredients, stirring well to make sure there are no lumps.

Whisk the eggwhite until stiff peaks form, then gently fold through the batter.

Heat a large non-stick frying pan over medium–high heat. Spray the pan with vegetable oil and add single tablespoon amounts of batter to the pan, cooking 4 crumpets at a time. Cook for 2–3 minutes or until the edges start to dry and holes start to form, then flip over and cook for a further minute. Remove from the pan and keep warm under a kitchen towel. Repeat with the remaining batter.

To serve, top each crumpet with a heaped teaspoon of goat’s curd and drizzle with the honey.

NOTE

Lavender honey is available from gourmet food stores.

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