INGREDIENTS
• 2 extra-large eggs
• 60 ml sugar
• 1 cup (250 ml) cake flour
• 7 ml baking powder
• 2 ml salt
• ½ cup (125 ml) Clover fresh full-cream milk
• 2 tablespoons (30 ml) Clover Mooi River butter, melted
• oil for frying
To serve
• 250 g Clover Mooi River butter, room temperature
• 12,5 ml cinnamon
• 1 teaspoon (5 ml) cloves
• 1 teaspoon (5 ml) ginger
• 75 g soft brown sugar
• 12,5 ml brandy (optional)
Method
1. Beat the eggs and sugar together until light and fluffy.
2. Sift the flour, baking powder and salt together and add to the egg mixture. Add the milk and melted butter and mix well.
3. Lightly grease a frying pan or griddle pan with oil. Preheat the pan and fry spoonfuls of batter until light brown on both sides.
4. Meanwhile, heat the butter, cinnamon, cloves, ginger, brown sugar and brandy together. Stir until sugar has melted. Spoon over the warm crumpets and serve immediately.