Recipe: Not Cross Crumpets with Spiced Raisin Butter

Fancy trying your hand at some Easter-inspired crumpets? Here's our recipe for Not Cross Crumpets with Spiced Raisin Butter ... Show us your results by tagging @neatplaces on Instagram or FB!

A photo of crumpet for Easter.

Auckland

Eat & Drink

Makes 4 large crumpets

For the crumpets:

300ml warm water
200ml milk
2 tablespoons sugar
1 tablespoon yeast
2 cups plain flour
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon mixed spice
olive oil, for frying

For the spiced raisin butter:

100g butter, softened
¼ cup raisins, roughly chopped
½ teaspoon vanilla essence
½ teaspoon cinnamon

Place water, milk, sugar and yeast into a large bowl and stir to combine. Cover with a tea towel and set aside for 15-20 minutes until frothy.

Sift flour, baking soda, cinnamon and mixed spice into a separate bowl. Make a well in the centre and pour in yeast mixture. Using a fork, gradually incorporate the wet ingredients into the dry.

Cover again with a tea towel and set aside for 40 minutes.

Meanwhile, prepare the butter:

Place all butter ingredients in a bowl and mix well, ensuring they are evenly distributed throughout butter. Spoon onto baking paper and shape into a log. Roll baking paper around the log of butter and place in the fridge until ready to use.

Place a small frying pan over a medium heat and brush with 1 teaspoon of olive oil. Pour crumpet batter into pan until approx 2cm thick. Leave crumpet to cook for 10-15 minutes or until large bubbles form on the surface and then pop.

Once bubbly, the crumpet can either be flipped or placed under a grill to complete cooking.

Serve warm with spiced raisin butter.