Recipe by lemoncurd
Please use a strong tea like any China tea, English breakfast or Earl Grey. Herbal teas which do not contain tannin is unsuitable.
Top Review by Annacia
I made this recipe twice today and I'm really sorry to say that it hasn't worked for me. The first time it was so dry that I couldn't mix the flour in. I added more water by tsp's until it was very gooey and it still remained to thick to cook properly. The finished product was much more like a North American biscuit than a crumpet. I tried it again and added an extra 1/4 cup of liquid to start with and by the time I thinned it enough to be a batter that would "bubble up" when cooked it had no flavor left.
- 2 tablespoons currants
- 1⁄2 cup of hot strong black tea
- 1 cup self raising flour
- 4 tablespoons sugar
- 1 egg, lightly beaten
- 2 tablespoons butter
Directions See How It's Made
- Add tea and currants into a small bowl.
- Allow to steep until tea is cold and currents plump.
- Sift flour into a clean bowl add sugar and combine well.
- Make a well in the center, add tea mixture and egg.
- Mix with a wooden spoon till all the ingredients are incorporated and the batter is lump free.
- Grease a frying pan with a little butter at a time.
- Drop a tablespoon of batter at a time, try to fit a few at a time in the frying pan.
- Cook over medium heat for 2-3 minutes or until bubbles appear on the surface.
- Turn and cook the other side.
- Repeat with remaining batter.
- Serve with whipped cream.