English Crumpet With Berry Compote

[irish daveyboy]

Ingredients:

150g gluten-free self-raising flour

¼ tsp fine salt (LO Salt)

¼ tsp caster sugar

¾ cup warm water

¼ tsp dry yeast

cooking-oil spray

berry compote

125g strawberries, quartered

125g blueberries

150g raspberries

1 tsp finely grated orange rind

¼ cup fresh orange juice

2 Tbls icing sugar

METHOD

Make berry compote.

Combine ingredients in medium bowl. Cover; refrigerate 1 hour.

Meanwhile, sift flour, salt and sugar into medium bowl.

Combine the water and yeast in small heatproof jug; add yeast mixture to flour mixture; stir until smooth.

Place four egg rings in a heated oiled large frying pan; spray each ring with cooking-oil spray for 2 seconds.

Fill each ring three-quarters full with crumpet mixture.

Cook crumpets over low heat, about 10 minutes or until surface is covered with burst air bubbles.

Remove rings from crumpets, cover pan; cook crumpets about 3 minutes or until surface is firm.

Remove from pan; cool on wire rack.

Repeat with remaining mixture to make a total of eight crumpets.

To serve, toast crumpets; top with berry compote.

Dust with extra sifted icing sugar, if you like.