Ingredients for Currant And Tea Crumpets
- 1/2 cup (60g) currants
- Strong Black Tea
- Self Raising Flour
- 2 tablespoons (25g) granulated sugar
- 1 large egg
- 2 tablespoons (30g) unsalted butter, melted, plus extra for greasing the pan
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How to Make Currant And Tea Crumpets
- In a small bowl, combine the cooled strong tea and currants. Let stand for at least 15 minutes, or until the currants are plump and the tea has cooled completely.
- In a large bowl, sift together the flour and sugar. Make a well in the center.
- Add the steeped tea and currant mixture and the egg to the well.
- Gently mix with a wooden spoon or spatula until just combined. Do not overmix; a few lumps are okay.
- Lightly grease a frying pan or griddle with butter over medium heat.
- Once the pan is hot, spoon 2-3 tablespoons of batter onto the hot surface, leaving space between each crumpet.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface when they are ready to flip.
- Serve immediately with your favorite toppings, such as whipped cream, jam, or lemon curd.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
42g
Fat
13g
Carbs
8g
