Rachel Khoo: nice bit of crumpet

I know we’re supposed to be thinking about dieting at this time of year. But let’s face it, some of us have succumbed to the post-Christmas blues and fasting is not a happy solution.

Crumpets for me are the quintessence of a British afternoon tea, the ideal winter warmer that would welcome me home from school. This quick little coulis is a new addition to my crumpets, as I must admit in my youth I was more of a ‘straight out the toaster, dollop of butter and honey’ kind of girl.

Comfort crumpets with quick coulis

Makes 12

250g strong white bread flour

7g sachet instant yeast

½ tsp salt

1 tbsp caster sugar

250ml whole milk

50g butter

For the coulis:

300g frozen summer berries

4 tbsp caster sugar (or more to taste)

2 tbsp icing sugar

Put the flour, yeast, salt and sugar in a large mixing bowl. Measure out the milk in a jug. Bring 200ml water to a boil and pour over the milk. Mix and then pour over the flour mixture. Whisk thoroughly for a minute or so, then leave to rest for at least an hour covered with a damp tea towel, by which point the mixture should be frothy and full of bubbles.

To cook the crumpets, heat a large nonstick frying pan on a medium heat with a knob of butter. Butter four 10cm round metal rings or cookie cutters and place as many as you can fit in the pan at a time. Use a ladle to pour the batter into each ring, to about 2cm depth. Cook for 6-8 minutes, until bubbles have formed on the surface, and then gently remove the ring and flip the crumpet over to cook for a further 2 minutes. Remove from the pan and leave to cool slightly on a wire rack while you make the rest.

To make the coulis, place the berries, caster sugar and 2 tbsp water in a small saucepan. Cover with a lid and cook on a medium heat for 4 minutes.

Serve the crumpets with the coulis and a dusting of icing sugar.