crumpets with goat’s curd
and lavender honey

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.

Heat the milk and 80 ml (2½ floz/ cup) water in a saucepan over low heat.

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.

Whisk the eggwhite until stiff peaks form, then gently fold through the batter.

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.

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.

MAKES ABOUT 24

½ teaspoon dried yeast

3 teaspoons caster (superfine) sugar

125 ml (4½ fl oz/½ cup) milk

150 g (5½ oz/1 cup) plain (all-purpose) flour, sifted

pinch of salt

¼ teaspoon bicarbonate of soda (baking soda), sifted

1 egg, separated

vegetable oil spray

250 g (9 oz) goat’s curd

lavender honey (see note)