Dorset rarebit and watercress crumpet

This amazing recipe came courtesy of the Taste Of The West Recipe Book 2019 published by We Make Magazines. The creator of this fabulous dish is Matthew Street, Head Chef of The Eastbury Hotel and Seasons Restaurant, Sherborne, Dorset

Perfect for that special weekend breakfast or brunch, serve with a steaming hot cup coffee or to make it extra-special how about a glass of bucks fizz.

Makes 8 crumpets

For the sauce

For the watercress crumpets

  • 100g Dorset watercress
  • 400ml milk
  • 8g yeast
  • 1 tsp sugar
  • 300g strong flour
  • ½ tsp bicarbonate of soda
  • 100ml water
  • Pinch of salt

To make the sauce

  • In a small saucepan, melt the butter and add the flour slowly to make a roux.
  • Cook over a low heat for a few minutes, add the cider slowly, continually stirring until it becomes a thick, smooth sauce.
  • Add the grated cheese, mustard, pepper and Dorsetshire Sauce until the whole mixture comes together.

 

To make the crumpets

  • Warm the milk to around 30°C, then add 100ml of water, followed by the yeast and sugar. Set aside for 15 minutes.
  • Sift the flour, bicarbonate of soda and salt in a large bowl, make a well in the centre and add the yeast mixture, whisking until it is a thick batter.
  • Add the watercress.
  • Cover for 45 minutes with a damp cloth.
  • Grease four metal rings (about 10-11cm). Then lightly oil a warm, non-stick frying pan and add the batter mixture into the greased rings. Cook for five minutes over a medium heat, flip and cook on the other side for a further minute.

Repeat this process until all the crumpets are ready.

Top with the sauce and grill for two minutes under a high heat, or until golden.

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