Melt Her Heart With Crumpets This Mother’s Day!
Celebrate the incredible woman in your life with a never-fail classic gesture, breakfast in bed!
If you feel like making something different but would like to move away from the traditional bacon, eggs and toast route, try ALL GOLD’s Crumpets with Crispy Marmalade Bacon.
Preparation Time: 30 minutes
250 g streaky bacon
65 ml (1/4 cup) ALL GOLD Sevile Orange Marmalade
For the crumpets:
45 ml (3 tbsp.) sunflower oil
1/2 red pepper, finely chopped
4 spring onions, finely chopped
5 ml (1 tsp.) crushed garlic
3 ml (1/2 cup) dried chilli flakes
1/2 can (410 g) whole kernel corn, drained
240 g (2 cups) cake wheat flour
Salt to taste
10 ml (2 tsp.) baking powder
3 extra-large eggs, beaten
100 g butter, melted
500 ml (2 cups) buttermilk
45 ml (3 tbsp.) finely chopped fresh coriander
For the bacon:
Preheat oven to 190 degrees Celsius. Line a baking sheet with baking paper. Arrange the bacon on the baking tray and brush each side with marmalade. Bake in the oven for 20 minutes until crispy. Remove from oven and keep warm.
For the crumpets: Heat oil in a frying pan and sauté red pepper and spring onions for 3 minutes. Add garlic and chilli flakes, fry for 2 minutes. Remove from heat, fold in kernel corn and set aside to cool. Sift together cake flour, salt and baking powder in a large mixing bowl. Mix together eggs, butter and buttermilk in a small bowl. Add the dry ingredients together with the pepper mixture and herbs. Mix well.
Warm a non-stick frying pan over medium heat. Pour a little oil into the pan, place about 2 tablespoons of batter for each crumpet and fry for 2 minutes or until bubbles appear on the surface. Turn over using a spatula and brown the other side for a further minute. Remove from pan and keep warm. To serve, stack crumpets on a plate and top with bacon and drizzle with marmalade glaze. Serve with softened savoury cream cheese.
Recipe and image supplied by: ALL GOLD