Sweet treats

Wholewheat crumpets with a raspberry kombucha compote recipe

Take a healthy spin on the British teatime classic with these wholewheat crumpets, served with a raspberry kombucha compote. Make a double batch and enjoy for breakfast the next day – the perfect morning pick-me-up!


  • 150ml milk
  • 75g plain flour
  • 100g wholewheat flour
  • 1 tsp sugar
  • ½ tsp bicarbonate of soda
  • 1 tsp fast-action yeast
  • Pinch of salt
  • Butter to serve

Raspberry kombucha compote

  • 2 tbsp honey
  • 2 punnets of raspberries (300g)
  • 250ml kombucha


  1. Warm the milk in a pan until it bubbles, then let it cool. Add the
    flour, sugar, bicarb and salt into a bowl and mix together. Make a well in the middle and add the yeast. Once the milk has cooled a little, slowly pour into the well with 150ml of warm water. Combine with the rest of the flour mixture by bringing it into the
    well in the middle.
  2. Beat until you have a thick batter, then whisk until smooth before covering the bowl and leaving it in a warm place to rise and bubble for around an hour (it should double in size).
  3. Make the compote by gently heating the honey in a frying pan, then add in the raspberries, followed by the kombucha. Cook over a medium-low heat for around 20 minutes until it goes sticky. Add more honey to taste.
  4. When the crumpet dough is ready, grease a non-stick frying pan and the metal rings with a little oil or butter. Heat the frying pan over a low-medium heat and let the rings become hot in the pan, too. Spoon the batter into each ring until just over half full.
  5. Turn down the heat to low and cook each crumpet until it turns a golden colour and bubbles form on the top. This should take seven to ten minutes. If you want them crispy, cook on the other side, too. You can make a day ahead or freeze. To reheat, pop in a 140°C/285°F/gas mark 1 oven.

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