Mother’s Day Crumpets, vanilla labne and sour cherry tea

Photographer: Kate
Serves 4-6

Everyone likes to claim that it’s not even worth eating a store bought crumpet after you have had a homemade one, but I beg to differ.  I’d say with a friendly slather of butter the bought ones on my deliciousness scale fear quite well. That said the homemade ones ones are comparatively out of this world, simple culinary science making magic and absolutely worth the effort.  I’m not sure my little ones are quite old enough to tackle the homemade crumpet for me this Mother’s Day but I did get to enjoy quite a few of them with our lovely friends from Citta Design who popped out to show us some of their AMAZING home wares.  Take note kids:  Mummy would love a cup of tea in bed on Sunday and pretty pretty please could it be in a Talo mug in Mauve or maybe Dusk?

What propels the crumpet into the stratosphere of awesomeness is their unique structure.  Little tunnels formed by air bubbles which beg to be filled with butter, jam, and my latest discovery this delicious vanilla labne make the crumpet a very special Mother’s Day treat.  Paired with a glass of this simple sour cherry and hibiscus tea mum is sure to be a happy  bed dweller this Sunday.

INGREDIENTS

Crumpets
450 g strong plain flour, sifted
1⁄2 teaspoon salt
1 teaspoon sugar
2 teaspoons fast-rising active dry yeast (8g)
300 ml warm milk (1/2 pint)
300 ml warm water (1/2 pint)
1⁄2 teaspoon bicarbonate of soda
vegetable oil

Vanilla Labne
500g unsweetened Greek yogurt
1/2 tsp vanilla paste
2 tbsp maple syrup or honey

Hibiscus and sour cherry tea
1 Litre sour cherry juice
Hibiscus tea bags

METHOD

Crumpets
Note – you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
1. Place the flour and salt into a large bowl (an electric mixer is ideal) and stir in the sugar and yeast making a well in the center.
2. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
3. Leave in a warm place to rise for about an hour until it’s a light, spongy texture. Stir well to knock out any air, mix in the baking soda and pour into a large jug – allow to stand for a further 30 minutes.
4. Heat a non-stick frying pan, add a few drops of oil and wipe the pan with kitchen paper to remove excess. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
5. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
6. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.

Vanilla Labne
1. Mix yogurt, vanilla paste and maple syrup or honey together.
2. Scrape into a clean tea towel or muslin cloth.
3;. Tie the four corners together to form a hanging bag. Twist firmly to give it a good squeeze and kick-start the draining process.
4.Suspend the bag from a wooden spoon set over a deep bowl and allow it to drain in the fridge for at least 24 and up to 48 hours – (The longer you hang it, the thicker it will be)
5. Remove from cloth and keep chilled in a covered bowl until ready to serve.

Hibiscus and Sour Cherry Tea
1. Using 2-3 teqabags, brew 1L of tea.
2. Allow tea to cool
3. Mix with sour cherry juice and serve over ice.

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