Crumpets With Berry Compote - cooking recipe

Ingredients

None None FOR THE BERRY COMPOTE
1 cup strawberries, quartered
1 cup blueberries
1 cup raspberries
1 tsp finely grated orange peel
1/4 cup orange juice
2 tbsp powdered sugar, plus additional, for dusting
None None FOR THE CRUMPETS
1 cup self-rising flour
1/4 tsp salt
1/4 tsp granulated sugar
1/4 tsp active dry yeast

Preparation

For the berry compote, combine all ingredients in a medium bowl. Cover and refrigerate for 1 hour.
Meanwhile, sift flour, salt and sugar into medium bowl.
Combine 3/4 cup warm water and yeast in a small bowl; let stand 5 mins. Add to dry ingredients, stir until smooth.
Spray a large skillet with no stick cooking spray and heat on medium-low heat. Place 4 egg rings in pan; spray each ring with cooking spray for 2 seconds. Fill each ring 3/4 full with crumpet mixture. Cook crumpets on low heat, 10 mins, or until top is covered with burst air bubbles.
Remove egg rings and turn crumpets. Cover pan. Cook 3 mins, or until top is firm. Remove from pan and cool on wire rack. Repeat with remaining mixture to make a total of 8 crumpets.
To serve, toast crumpets. Top with berry compote and dust with sifted powdered sugar, if desired.