20 min cooking time

30 min preparation time

Makes 10 -12


250 ml (140 g) cake flour
7 ml baking powder
200 ml Clover Fresh Full Cream Milk
3 eggs, separated
1 ml salt
Clover Ghee for frying

Cherry sauce
1 x 400 g can black cherries
30 ml cornflour
60 ml (48 g) sugar
30 ml brandy (optional)
2 ml almond essence

To serve
Clover Fresh Cream, whipped, or Clover Sour Cream
Milk chocolate shavings (optional)
Mint leaves



  1. Sift the flour and baking powder together. Add to the milk and egg yolks and beat until a smooth, thick batter is formed.
  2. Beat the egg whites and salt until soft peaks form and lightly fold into the batter. Allow batter to rest for at least 30 minutes. Meanwhile, prepare the sauce.
  3. Drain the cherries, reserving the liquid. Add enough water to the cherry liquid to make 250 ml. Heat liquid in a heavy-based saucepan over moderate heat.
  4. Mix a little of the liquid with the cornflour to make a smooth paste and mix into the remaining liquid. Add the sugar and bring to the boil.
  5. Reduce heat and allow to simmer until the sauce starts to thicken. Remove from heat and stir in the cherries, brandy (if using) and essence. Allow to cool slightly
  6. Heat some ghee in a heavy-based frying pan until hot.
  7. Pour excess ghee from pan and fry 125 ml batter, divided into three, at a time for 2 – 3 minutes or until bubbles start rising to the surface of the crumpets.
  8. Turn crumpets over and allow to cook on the other side. Repeat with remaining batter and allow to cool slightly.
  9. Make up stacks of three crumpets with cream per serving. Spoon the sauce over and decorate with the cherries, chocolate and mint leaves.

Crumpet Variations

Bacon and cheese crumpet tower
Make stacks of crumpets, crisply fried bacon, and finely grated Elite Cheddar. Drizzle golden syrup over and serve.

Cream cheese and salmon crumpets
Spread a thick layer of Clover Cream Cheese on each crumpet. Arrange ribbons of oak-smoked salmon on top and season to taste with salt and freshly ground black pepper. Garnish with a thin slice of lime and a sprig of dill.