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The fluffiest Cheddar crumpets ever, with baked blueberry jam

Did someone say high tea treats? The sweet and savoury combo of these Cheddar crumpets with baked blueberry jam is simply perfect with a hot pot of tea.

MAKES 8 // COOKING TIME 1 hour 20 min

For the blueberry jam
2 cups blueberries
1 cup brown sugar
1 cup water
Zest and juice of 2 lemons
For the crumpets
1 cup milk
50 g cream cheese
1 cup cold water
2 cups white bread flour
2 tbsp sugar
1 tbsp yeast
1 tsp salt
100 g white mature Cheddar, grated
50 g yellow mature Cheddar, grated
1 tsp bicarbonate of soda
Butter, to fry

For the blueberry jam
1. Mix all the ingredients and leave to rest for 10 minutes.
2. Preheat oven to 170°C.
3. Spread mixture on to a baking tray and bake for 30 minutes, giving it a stir every 10 minutes.
For the crumpets
1. Heat milk and cream cheese in a pot, stirring with a wooden spoon, for 5 minutes. Remove from the heat, add water and set aside to cool.
2. Mix flour, sugar, yeast and salt. Make a well in the centre. Gradually add milk mixture, stirring until smooth.
3. Cover the bowl with a damp tea towel and leave to proof for 40 minutes, until bubbles form.
4. Fold in Cheddar and bicarb. Cover and let rest for 10 minutes.
5. Melt butter in a non-stick pan over medium heat. Ladle in about ⅓ cup batter.
6. Cook for about 8 minutes, until large bubbles form and the centre looks set. Flip over and cook for another 2 minutes.
7. Serve the crumpets with butter and blueberry jam.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/

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