Crumpets with goat’s curd and lavender honey

Crumpets with goat’s curd and lavender honey

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
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

  1. 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.
  2. Heat the milk and 80 ml water in a saucepan over low heat.
  3. 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.
  4. Whisk the eggwhite until stiff peaks form, then gently fold through the batter.
  5. 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.
  6. 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.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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