Did someone say high tea treats? The sweet and savoury combo of these Cheddar crumpets with baked blueberry jam is simply perfect with a hot pot of tea.

MAKES 8 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the blueberry jam
2 cups blueberries
1 cup brown sugar
1 cup water
Zest and juice of 2 lemons
For the crumpets
1 cup milk
50 g cream cheese
1 cup cold water
2 cups white bread flour
2 tbsp sugar
1 tbsp yeast
1 tsp salt
100 g white mature Cheddar, grated
50 g yellow mature Cheddar, grated
1 tsp bicarbonate of soda
Butter, to fry

METHOD
For the blueberry jam
1. Mix all the ingredients and leave to rest for 10 minutes.
2. Preheat oven to 170°C.
3. Spread mixture on to a baking tray and bake for 30 minutes, giving it a stir every 10 minutes.
For the crumpets
1. Heat milk and cream cheese in a pot, stirring with a wooden spoon, for 5 minutes. Remove from the heat, add water and set aside to cool.
2. Mix flour, sugar, yeast and salt. Make a well in the centre. Gradually add milk mixture, stirring until smooth.
3. Cover the bowl with a damp tea towel and leave to proof for 40 minutes, until bubbles form.
4. Fold in Cheddar and bicarb. Cover and let rest for 10 minutes.
5. Melt butter in a non-stick pan over medium heat. Ladle in about ⅓ cup batter.
6. Cook for about 8 minutes, until large bubbles form and the centre looks set. Flip over and cook for another 2 minutes.
7. Serve the crumpets with butter and blueberry jam.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za