There’s nothing quite like a traditional British crumpet, and while we love tradition, we also like to flex our creative muscles in the kitchen. These vivid crumpets are coloured with Ikomiki’s Great British Food Award-winning, nutty, earthy green tea.
On the side – caramelised white choc ‘butter’, and a super easy blueberry and chia seed jam. Delicious!
Ingredients (serves 4)
For the crumpets
- 250g strong white bread flour
- 75g plain flour
- 15g matcha powder
- 14g dried yeast
- 1.5 tbsp sugar
- 350ml warm milk
- 200ml warm water
- 1/2tsp bicarbonate of soda
- 1/2tsp sea salt
For the butter
- 150g white chocolate
- 100ml double cream
For the jam
- 150g blueberries
- 2 tbsp chia seeds
- Honey to sweeten
- Pinch culinary lavender
Method
1. In a large bowl, combine the flours, matcha powder, yeast and sugar. Add the warm milk. Combine until the batter is smooth. Cover and leave for 30-60 mins.
2. Break the white chocolate into pieces. Pop on a lined tray in the oven at 100C for 15 minutes. Check it. You want it to look lightly golden, like a biscuit. Give it five more minutes if it's not ready.
3. Once cooled, grind to a powder in a pestle and mortar. Warm the double cream. Pour over the ground chocolate to combine. Leave to cool and set.
4. Make jam by adding blueberries to a pan with a splash of water. Bring to the boil. Simmer until the fruit opens and softens. Add chia seeds and a pinch of lavender. Simmer gently for 30 seconds. Remove from the heat, test for sweetness (adding honey or sugar if you like). Allow to cool.
5. Go back to the crumpets. Combine bicarbonate and salt into warm water and beat into the batter – you want it to be thick like light yoghurt. Cover and leave to rest for 15-20 mins.
6. Lightly grease crumpet rings and a flat crepe pan. Warm the pan slowly, taking it to a low to medium temperature. Add a couple of dessert spoons of the mix to each, allowing them to cook for a few minutes until lots of bubbles appear on the surface and it starts to look set.
7. Turn the crumpets over and cook for another minute. Serve straight away with chocolate ‘butter’ and jam.
