CRUMPETS WITH BLACKBERRY BUTTER The difference between store-bought and home-made crumpets has to be experienced at least once. You'll need electric beaters to combine the batter and special rings to shape the crumpets in the pan. 1 1/2 cups milk 1 1/2 teaspoons sugar 7g sachet dried yeast 375g (12 oz) plain all-purpose flour A pinch of salt 1/2 teaspoon baking soda TO SERVE Blackberry butter (recipe follows)

Pour the milk into a saucepan and heat until just warm. Remove from heat, transfer to a bowl and stir in the sugar and yeast. (Do not have the milk too hot or it will kill the yeast.) Allow to stand for 10 minutes or until the milk starts to bubble.

Sift the flour and salt into a bowl and make a well in the center. Gradually add the milk into the flour and beat with electric beaters until completely smooth. Cover with plastic wrap and stand in a warm place for 1 - 1 1/2 hours, or until doubled in volume and full of air bubbles.

Mix the bicarbonate of soda with 200 ml water, and use electric beaters to combine with the batter. Heat a heavy-based frying pan over medium heat and brush with melted butter. Lightly grease 4 metal rings, 3 inches in diameter and 1 1/4 inches deep, and put in the pan. Spoon approximately 3 tablespoons of the batter into each ring. Cook over a very low heat for 5 minutes or until the surface is full of large bubbles and a skin has formed. Loosen the rings and turn over to cook the other side. Remove the crumpets from the pan and stand on a wire rack covered with a tea towel while cooking the remaining batter. Serve the crumpets fresh or toasted, spread with lashings of blackberry butter.

Makes about 16.

BLACKBERRY BUTTER

1 cup blackberries
1 1/2 tablespoons sugar
1 tablespoon lemon juice
1/2 cup unsalted butter, softened

Place berries, sugar and lemon juice in a saucepan over high heat and bring to the boil. Reduce heat and simmer for 5 minutes or until syrupy. Remove from heat and cool completely. Place butter in a bowl and whip with a wooden spoon until light. Fold through the blackberries to create a ripple effect. Spoon into one or more ramekins, cover and refrigerate until required.

Bills - Breakfast, Lunch + Dinner, Bill Granger