Catherine’s Rugby World Cup Brunch `

Ingredients

125g/4oz Odlums Self Raising Flour

125g/4oz Odlums Coarse Wholemeal Flour

Level Teaspoon Baking Powder

Pinch of Salt

25g/1oz Caster Sugar

2 Eggs

300ml/ 1/2 Pt Milk

50g/2oz Butter (melted)

For Frying

Sunflower Oil

To Serve

Butter

Caster Sugar

Pinch of Cinnamon

Jam of Choice

 

Method

  1. Sieve the self raising flour, baking powder, salt and sugar into a bowl. Add the wholemeal and mix well.
  2. Make a well in the centre and break in the 2 eggs. Add half the milk and beat to form a thick paste. Add the remaining milk and melted butter. Beat until batter is formed.
  3. Heat a small amount of sunflower oil in a heavy based frying pan. Drop tablespoons of batter on hot pan, when bubbles start to appear on surface of the crumpets turn over and fry on the other side.
  4. Keep crumpets warm on a plate over a pan of boiling water while making up the rest.
  5. Serve warm with any or all of above.

Variation:

Omit the sugar and add about 50g/2oz grated cheddar cheese and some finely chopped crispy bacon. Delicious served with Batchelors Baked Beans!