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Recipe: Sourdough Crumpets
15m Prep | 10m Cook
Last updatedA cup of tea on its own, even one of our beautiful The Essential Ingredient Ceylon-grown, loose-leafed varieties, is a missed opportunity. We’ll never pass up the chance to sip that perfectly-brewed English breakfast tea or high-grown pekoe black tea with a warm scone slathered with our four berry jam and whipped cream, or enjoy that invigorating pot of gunpowder green tea with one of these homemade sourdough crumpets, drizzled with lashings of local wildflower honey.
Our range of jams are hand-made using fresh Australian fruit; perfect for scones, crepes, cakes and that slice of freshly-baked sourdough, while our The Essential Ingredient Ceylon teas are grown in mountain-top gardens in Sri Lanka and hand-picked at their prime, resulting in a full-flavoured cup of tea.
Ingredients (Serves 4)
- 200g sourdough starter
- 50mL water
- 2 tsp sugar
- 1/2 tsp baking soda
- Pinch of salt
Grease & preheat a frying pan and two non-plastic egg rings over a low heat. Combine ingredients in a bowl only when pan is warmed and ready (the mix will lose its aeration after 30 minutes).
Spoon the sourdough mix into the egg rings until 1/3 full, and fry gently until the top surface is set and covered with bubbles. Serve warm with butter and Australian honey.
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