Crumpets with berry compote

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly, Low fat
Course: Breakfast

Crumpets with berry compote
INGREDIENTS

1 cup (150g) self-raising flour
¼ teaspoon fine salt
¼ teaspoon caster sugar
¾ cup (180ml) warm water
¼ teaspoon dry yeast
cooking-oil spray

berry compote
125g strawberries, quartered
125g blueberries
150g raspberries
1 teaspoon finely grated orange rind
¼ cup (60ml) orange juice
2 tablespoons icing sugar
METHOD

Make berry compote.

Meanwhile, sift flour, salt and sugar into medium bowl.

Combine the water and yeast in small heatproof jug; add yeast mixture to flour
mixture; stir until smooth.

Place four egg rings in heated oiled large frying pan; spray each ring with cooking-oil spray for 2 seconds. Fill each ring three-quarters full with crumpet mixture. Cook crumpets over low heat, about 10 minutes or until surface is covered with burst air bubbles. Remove rings from crumpets, cover pan; cook crumpets about 3 minutes or until surface is firm. Remove from pan; cool on wire rack. Repeat with remaining mixture to make a total of eight crumpets.

To serve, toast crumpets; top with berry compote. Dust with extra sifted icing sugar, if you like.

Berry compote
Combine ingredients in medium bowl. Cover; refrigerate 1 hour.

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
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