• 1 x 7g (2¼ teaspoons) sachet dry yeast
• 2 1/3 cups plain flour
• 1¼ cups hot water
• ½ teaspoon salt
• ½ teaspoon bicarbonate of soda
• 1 cup milk
• Whipped cream, to serve
• Extra fresh berries and fresh mint leaves, to decorate
• Mixed berry coulis
• 2/3 cup caster sugar
• 1 cup water
• 3½ cups fresh mixed berries
• 1 teaspoon arrowroot
• Extra 1 teaspoon water

1. Combine yeast and half the flour in a medium bowl. Add hot water; stir until smooth. Cover; stand in a warm place for 15 minutes or until frothy.
2. Combine remaining flour, salt and soda in a large bowl. Add yeast mixture and milk; beat on a medium speed with an electric mixer for three minutes. Cover; stand in a warm place for one hour. Transfer batter to a large jug.
3. Mixed berry coulis. Dissolve sugar in water over heat. Add berries; bring to boil. Simmer, uncovered, for about 15 minutes, or until thickened. Stir in blended arrowroot and extra water; simmer for one minute. Cool.
4. Spray a large, non-stick pan with cooking oil; place over a medium heat. Arrange four oiled egg rings over base of pan and heat for two minutes or until very hot. Pour batter into egg rings; cook six minutes or until holes appear on surface. Carefully remove egg rings; turn over crumpets. Cook, until lightly browned. Remove from pan; cool on a rack. Repeat with remaining egg rings and batter.
5. Serve crumpets toasted with mixed berry coulis and whipped cream. Decorate with extra fresh berries and fresh mint leaves.
6. Makes 24 crumpets
7. Serving size: Serves 10 or more
8. Cooking time: Less than 30 minutes

I love home-made crumpets. For breakfast you can make the crumpets the night before, and simply toast in the morning, but this is also a wonderful afternoon tea treat on a chilly day.