Courtesy of Jamie Oliver, here is a recipe for homemade cinnamon crumpets with a topping of raspberry ricotta & honey. We tried them last week when Gemma brought some into the office and decided we would do a Valentine's recipe - that's how good they are. You won't be disappointed!
- 500 g strong white bread flour
- 1 teaspoon caster sugar
- 1 x 7 g sachet of yeast
- 1 pinch of bicarbonate of soda
- ½ teaspoon ground cinnamon
- 1 lemon
- 250 g ricotta cheese
- 2 tablespoons runny honey , plus extra for drizzling
- 3 large handfuls of fresh raspberries
- vegetable oil , for greasing
- Place all the crumpet ingredients into a food processor, add 2 teaspoons of sea salt and 600 ml of tepid water and blitz to a loose batter.
- Leave to stand for 10 minutes to let the yeast develop – the mixture should be quite wet, just about dropping consistency.
- Meanwhile, make the topping. Finely grate the lemon zest into a bowl, add ricotta and honey, then beat together until light and fluffy.
- Mash half the raspberries with a fork and ripple through the ricotta.
- Grease the inside of the metal rings with oil, then place in a non-stick frying pan on a medium heat – work in batches, according to the number of metal rings you have.
- When the pan’s nice and hot, spoon some mixture into each ring, so it’s roughly 1 cm deep. Turn the heat down to low and leave for 15 minutes to cook through – keep an eye on them and reduce the heat slightly, if you think the bottoms are getting too dark.
- When the time’s up, bubbles and crumpet-like dimples should have formed on the top — turn the crumpets over, using tongs to lift the rings away. Cook for another 5 to 10 minutes, or perfectly golden.
- Serve the crumpets warm with a generous spoonful of ricotta, a scattering of fresh raspberries and an extra drizzle of honey, if you like.