Cheesy crumpets with Welsh rarebit
Step by Step
RECIPE INGREDIENTS
CHEESEY 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.