Crumpets with Whipped Balsamic Butter

Ingredients

Batter:

½ C milk

½ C warm water

2 tsp caster sugar

2 tsp yeast

½ tsp salt

1½ C standard flour

¾ tsp baking soda

½ C warm water (second portion)

Whipped balsamic butter:

75g Salted Westgold Butter, soft

2 Tbsp balsamic glaze

Salad:

1 punnet cherry tomatoes, quartered

2 C rocket

100g halloumi

Method

Batter:

Mix the milk, the first ½ cup of water, caster sugar, and yeast in a bowl. Leave until foamy. Stir in the flour and salt, cover, and leave to double in size.

Dissolve the baking soda in the second ½ cup of water and stir into the batter mix. It takes a bit of stirring to get them to mix. Cover and leave for 30 minutes.

Heat a non-stick frypan. Spray the insides of the 8-9 cm metal rings with non-stick spray and place 3 or 4 in the pan. Pour around ⅓ cup of batter into the rings. Cook on low heat for 5-7 minutes until bubbles form and pop, flip over and cook for 1-2 minutes.

Remove from the pan and place on a rack to cool. Continue to cook the rest of the batter. Set aside until ready to toast and serve.

Whipped balsamic butter:

Place the soft butter and balsamic glaze into a bowl and whip together until creamy and smooth. Spoon into a serving bowl and leave at room temperature.

To serve the crumpets:

Heat a non-stick frypan on medium heat.  Slice the halloumi into 3mm slices and cook in the frypan on medium heat until browned on both sides.

Put the crumpets in the toaster and cook until crisp. 

Spread with the whipped balsamic butter. Top with rocket, halloumi and tomato quarters and serve warm.