Wake up this weekend with a slow breakfast of crumpets with a tangy raspberry chia jam - well worth making from scratch.

Recipes and styling Natalie Homan | Photographs Brendan Homan

serves 4 (makes 8 crumpets)

for crumpets
2 tsp yeast
2 tbsp warm water
1 cup wholemeal flour
1 cup plain flour
1½ cups warm milk of choice
1 tsp salt
1 tsp caster sugar
2 tsp baking powder
coconut oil for cooking

for chia jam
500g raspberries
1 tbsp honey, optional
4 tbsp chia seeds

for whipped ricotta
250g firm ricotta
1 tsp vanilla bean paste
¼ cup milk

Place yeast in a small bowl, pour over water, mix to combine and set aside. Place flours, milk and salt in a medium bowl, whisk vigorously for 5 minutes to develop the gluten. Add yeast mixture, sugar and baking powder, whisk for a further minute. Cover with clingfilm and set aside for 2 hours.

Heat a non-stick pan over medium-to-high heat, add 1 tbsp of coconut oil and place 2, 10cm non-stick egg rings into pan. Pour ⅓ cup of batter into rings and cook until bubbles begin to appear on surface. Lower heat and continue to cook for a further 5 minutes. Flip crumpets and cook for 30 seconds. Transfer to wire rack to cool. Store crumpets in refrigerator.

To make jam, place raspberries with a splash of water into a small saucepan and heat over low heat. Mash raspberries with a fork and add honey if requiring sweetness. Once raspberries have broken down, remove from heat and stir through chia seeds. Place in a container and refrigerate for at least 2 hours to thicken.

For whipped ricotta, place ingredients into a small food processor and blitz until light and creamy.

To serve, toast crumpets in toaster or under grill until crisp. Spread with whipped ricotta and top with dollop of jam.

 

This article first appeared in the February 2023 issue of SALIFE magazine.