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The Ultimate Low-fat cookbook, ACP Books


  • 1 cup (150g) self-raising flour
  • ¼ teaspoon fine salt
  • ¼ teaspoon caster sugar
  • ¾ cup (180ml) warm water
  • ¼ teaspoon dry yeast
  • cooking-oil spray
  • berry compote
  • 125g strawberries, quartered
  • 125g blueberries
  • 150g raspberries
  • 1 teaspoon finely grated orange rind
  • ¼ cup (60ml) orange juice
  • 2 tablespoons icing sugar

Crumpets with berry compote

  • Serving size: Serves 4
  • Cooking time: More than 1 hour

Make berry compote.

Meanwhile, sift flour, salt and sugar into medium bowl.

Combine the water and yeast in small heatproof jug; add yeast mixture to flour

mixture; stir until smooth.

Place four egg rings in heated oiled large frying pan; spray each ring with cooking-oil spray for 2 seconds. Fill each ring three-quarters full with crumpet mixture. Cook crumpets over low heat, about 10 minutes or until surface is covered with burst air bubbles. Remove rings from crumpets, cover pan; cook crumpets about 3 minutes or until surface is firm. Remove from pan; cool on wire rack. Repeat with remaining mixture to make a total of eight crumpets.

To serve, toast crumpets; top with berry compote. Dust with extra sifted icing sugar, if you like.

Berry compote

Combine ingredients in medium bowl. Cover; refrigerate 1 hour.

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