Crumpets With Butterscotch Sauce

INGREDIENTS

Crumpets¼ cup melted butter/oil¼ cup sugar2 eggs 1 ½ cups milk
2 cups flour 1 Tablespoon baking powder¼ teaspoon saltPinch of nutmeg (optional)
Butterscotch Sauce1 cup light brown sugar (or try something fancy like muscovado!) 60g good quality butter½ cup full cream milk½ teaspoon salt (we use fine pink Himalayan)

METHOD

Beat wet ingredients well together. Set aside. Sift dry ingredients together in a bowl then add to wet ingredients. Mix lightly by hand.
Preheat griddle on medium heat. Brush with butter. Spoon in a ladlefull, smoothen out slightly then wait for bubbles to appear. Allow these bubbles to start popping. Flip over and cook the other side to a lovely golden brown.
Test a crumpet to see if they are cooking through, you might need to slightly lower the heat.Guideline for fluffy crumpets: Best cooked Low and Slow.
Butterscotch SauceBring ingredients to a boil in a saucepan with high sides. Then lower heat and simmer for 3-5 minutes until golden. Pour into heat-safe jar. Serve warm or at room temperature. Delicious drizzled on crumpets, waffles pancakes and ice-cream. Leftover sauce should be refrigerated if keeping for longer than a day or two - although be warned that it may crystalise after a while.

INFO & TIPS

Serve with fresh fruit and cream.
You can make this with self-raising flour instead of normal flour and omit the baking powder. Comes out even better!

POSTED ON

10 Jun 2023

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