Homemade crumpets w/ Sauteed Maple Grapes

Cook time 30 minutes + 1 ½ hours resting
Servings 4-6


1 sachet of dry yeast

2 tsp. caster sugar

50ml lukewarm water

500g of Lighthouse Bread & Pizza Flour

Pinch of salt

1 tsp. bicarbonate of soda

800ml buttermilk

50g butter, melted

Extra butter, for frying and greasing

250g Sun World SCARLOTTA SEEDLESS® grapes, ½ of them to be cut in half

80ml maple syrup

10g cinnamon

1 vanilla bean, seeds scraped

Homemade crumpets w/ Sauteed Maple Grapes


Mix the yeast and sugar with lukewarm water and set aside.

Combine flour, a pinch of salt and bicarbonate soda in a large bowl. Make a well in the centre and add the yeast mixture and buttermilk, stirring to incorporate a little flour at a time. Add the butter and mix until there are no lumps. Let it rest for in a warm section of the kitchen 1-½ hours.

Note: It’s important that the mixture is not too thick. Add a little milk or water to thin out. It should be a bit thicker than a crepe batter.

Add the maple syrup, cinnamon and vanilla to a pan. Once bubbling add the grapes and sauté until slightly soft and the glaze coats the each grape.

Heat a frying pan over a medium-low heat. Add a little butter then place greased 10cm-diameter, 2.5cm-deep rings in the pan and fill each two-thirds full with batter.

Cook until mixture bubbles and small holes form on the surface. Cook for 7 minutes until the batter is almost cooked then turn over to cook for a further 3 minutes.

Once your crumpets are cooked, spoon sautéed grapes on top.