"These crumpets have been on our menu from day one," says McConnell. "The real hero of the dish here is our own honey from our three hives with access to native blossoms and blackberry. Our beekeeper, Dermot AsIs Sha'non, extracts the honey using a centrifuge, and only lightly filters it, to retain the wild flavour."
- 30 gm caster sugar
- 7 gm (1 sachet) dried yeast
- 50 gm butter, plus extra to serve
- 800 ml milk
- 500 gm (3 1/3 cups) plain flour
- 3 tsp bicarbonate of soda
- 1Stir sugar, yeast and 30ml warm water in a bowl to dissolve and set aside in a warm area until foamy (10-15 minutes). Melt butter in 200ml milk in a saucepan over medium heat, remove from heat and add remaining milk, then yeast mixture.
- 2Sift flour and bicarbonate of soda into a bowl, form a well in the centre, and whisk in milk mixture to just combine. Stand at room temperature until doubled in size (30 minutes) or cover with plastic wrap and prove overnight in the refrigerator.
- 3Warm a non-stick frying pan over medium-high heat and butter the inside of some egg rings. Place rings in the pan, half-fill with batter and cook until bases are golden, holes appear on the surface and mixture sets (5-6 minutes). Serve hot with good butter and raw honey.