Cheesy crumpets with Welsh rarebit

A recipe by Michelle Evans-Fecci

Mothers Day Brunch

Prep Time: 10 | Cook Time: 15 | Ready: 30 | Servings: 6

Step by Step

Recipe Ingredients
125ml milk
100ml cold water
1/2 tsp caster sugar
1/2 tbsp dried yeast
1/2 tsp bicarbonate of soda
150g bread flour
1/2 tsp salt
1/2 tsp English mustard
120g Dragon Mature cheddar grated
1 leek sliced
2 tbsp plain flour
120g Dragon Caerphilly cheese crumbled
1 large egg beaten
75ml full fat milk/beer
1tsp English mustard
5 splashes of Worcestershire sauce
Salt and pepper
Dragon butter for greasing and softening leek.
Smoked streaky bacon
Chopped spring onion
Edible flower petals
Recipe Directions
Heat milk and water in a saucepan, then add sugar and yeast and leave until frothy.
Mix flour, salt and bicarb in a bowl, add milk mixture and mix until smooth.
Leave for 45mins until it’s starts to bubble. Add in cheese and mustard.
Grease the inside of 4 crumpet rings with Dragon welsh butter.
Put rings on a frying pan, and fill them 3/4 full with the crumpet mixture.
Cook for 8-12 minutes until surface is bubbling and set.
Carefully flip the crumpet over, remove ring and cook for 1 minute. Repeat with the remaining mix in the same way.
Slice leeks and soften in a little Dragon salted butter in a frying pan.
Add the flour, cheese, egg, milk, mustard, Worcestershire sauce and salt and pepper to a saucepan, and cook until bubbly and thick. Add softened leeks, mix well and leave to cool until ready to serve.
Fry egg in crumpet ring in a frying pan with a little oil and the bacon next to it.
To serve, place crumpets on a baking sheet, top with fried egg, then top with rarebit, and grill until bubbling and starting to brown. To finish, add chopped welsh onion, and edible flower petals.