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
CHEESY CRUMPETS
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
WELSH RAREBIT
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.
OPTIONAL TOPPINGS
Eggs
Smoked streaky bacon
Chopped spring onion
Edible flower petals
Recipe Directions
CRUMPETS
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.
RAREBIT
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.



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