Sift the flour and baking powder together. Add to the milk and egg yolks and beat until a smooth, thick batter is formed. Beat the egg whites and salt until soft peaks form and lightly fold into the batter. Allow batter to rest...
250 ml (140 g) cake flour
7 ml baking powder
200 ml Clover Full Cream Fresh Milk
3 eggs, separated
1 ml salt
Clover Ghee for frying
1 x 400 g can black cherries
30 ml corn flour
60 ml (48 g) sugar
30 ml brandy (optional)
2 ml almond essence
Clover Fresh Cream, whipped, or Clover Sour Cream
milk chocolate shavings (optional)
Sift the flour and baking powder together.
Add to the milk and egg yolks and beat until a smooth, thick batter is formed.
Beat the egg whites and salt until soft peaks form and lightly fold into the batter.
Allow batter to rest for at least 30 minutes.
Meanwhile, prepare the sauce.
Drain the cherries, reserving the liquid.
Add enough water to the cherry liquid to make 250 ml.
Heat liquid in a heavy-based saucepan over moderate heat.
Mix a little of the liquid with the corn flour to make a smooth paste and mix into the remaining liquid.
Add the sugar and bring to the boil. Reduce heat and allow to simmer until the sauce starts to thicken.
Remove from heat and stir in the cherries, brandy (if using) and essence.
Allow to cool slightly. Heat some ghee in a heavy-based frying pan until hot.
Pour excess ghee from pan and fry 125 ml batter, divided into three, at a time for 2 – 3 minutes or until bubbles start rising to the surface of the crumpets.
Turn crumpets over and allow to cook on the other side.
Repeat with remaining batter and allow to cool slightly.
Make up stacks of three crumpets with cream per serving.
Spoon the sauce over and decorate with the cherries, chocolate and mint leaves.