From the ‘crumpnut’ to a cheesy treat inspired by a McDonald’s classic – these crumpet toppings are cheap AND tasty

YOU’D butter believe it – it’s National Crumpet Week.

The teatime snack dates back to the 17th century and is one of the nation’s favourite comfort foods.

6

Just over a third of people say butter is their favourite topping, yet there are plenty more adventurous things to try.

Baker Warburtons has come up with six tasty recipes to pimp your crumpet for a hole-y new teatime experience.

HAYLEY RICHARDSON shows you how to make them.

The Crumpnut

Serves 4

YOU NEED:

• 4 crumpets
• 300g white chocolate
• Your preferred food colouring
• 45g of sprinkles

METHOD:

1. Using a cookie cutter, dig around and remove the insides of the crumpets
2. Melt 300g of white chocolate in the microwave, stirring at intervals of 30 seconds until fully melted.
3. Add 1 drop of your chosen food colouring to the melted chocolate and stir until fully mixed. Repeat until the desired colour is achieved.
4. Dip the crumpet into the melted chocolate and lay chocolate-side up on a tray.
5. Scatter sprinkles across the chocolate side of the crumpnut.
6. Leave them to cool, set . . . enjoy.

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Bacon and maple syrup

Serves 2

6

YOU NEED:

• 200g dry cure streaky bacon
• 2 crumpets
• Maple syrup
• For whipped vanilla butter topping:
• 200g softened butter
• 2 tsp milk
• 1sp vanilla extract

METHOD:

1. Grill the bacon until crispy and toast the crumpets.
2. To make the whipped vanilla butter topping, place the butter in a mixing bowl and add the milk. Beat with an electric mixer (or the whisk attachment on a stand mixer) for 2 minutes on low to medium speed. Scrape the sides of the bowl, add the vanilla extract and beat on high for 2-3 minutes, until the butter is light and creamy.
3. To serve, top the crumpets with plenty of bacon, drizzle with maple syrup and add the whipped vanilla butter topping.

Banoffee crumpets

Serves 4

6

YOU NEED:

• 150g butter
• 2 bananas
• 40g caster sugar
• Vegetable oil
• 4 crumpets
• Carnation caramel
• Clotted cream

METHOD:

1. Melt 75g of the butter in a frying pan.
2. Peel and cut bananas in half lengthways, then into quarters, again lengthways.
3. Add the bananas and caster sugar to the pan of melted butter. Baste the bananas with the butter and mix until caramelised. Then keep warm.
4. Add the remaining butter and oil to a new frying pan on a medium heat. Toast the crumpets in the pan, bubble side down, until golden.
5. Turn over on to their base and cook for 1 minute.
6. Place a crumpet in the centre of a plate, add a squeeze of caramel sauce then top with two of the banana pieces. Drizzle with more caramel and top with a dollop of clotted cream. Enjoy.

Yoghurt and berry

(Courtesy of Saskia Sherwin)

Serves 1

6

YOU NEED:

• 1 cup frozen berries
• ½ lemon, juiced
• 1 tsp honey
• 1 crumpet
• 2 tbsp vanilla yoghurt
• Mint leaves (pick the smaller ones!)
• 1 tsp icing sugar, sieved

METHOD:

1. Add the frozen berries, lemon juice and honey to a saucepan on a medium heat. Mush the berries with a spatula to break them down.
2. Toast your crumpet.
3. Dress your crumpet with vanilla yoghurt, the berry compote and mint leaves. Dust over with icing sugar.

Breakfast stack

Serves 1

6

YOU NEED:

• 1 egg
• 1 sausage patty
• 2 slices of streaky bacon
• 2 crumpets
• 1 slice of cheese

METHOD:

1. Pan-fry the egg, sausage patty and slices of streaky bacon
2. Toast the crumpets for 3-4 minutes
3. Assemble the stack by placing the sausage on to the first crumpet, adding a slice of cheese over the sausage patty and allowing it to melt.
4. Add the fried egg and bacon on top of the cheese, finishing the stack with the second crumpet.

Crump-bao

Serves 4

6

YOU NEED:

• 1kg pork belly slices
• 1L stock
• Teriyaki sauce, to taste
• Ginger, grated
• Chilli flakes, to taste
• 4 crumpets
• Sesame seeds, to taste
• Chilli slices, to taste
• Spring onion slices, to taste

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METHOD:

1. Simmer pork belly slices in the stock for 2 hours.
2. Pat dry the pork belly and cut into small chunks.
3. In a pan, mix the teriyaki sauce, ginger and chilli flakes to taste. Let the mixture reduce into a dark and sticky glaze.
4. Add the pork belly to the pan and coat in the glaze.
5. Heat the crumpets in a microwave for 20 seconds.
6. Fill folded crumpets with the pork and top with sesame seeds, chilli slices and spring onion slices.