Is there anything better for an afternoon snack than a crumpet (or 2!) and a cup of tea? It might be the English in me but I can't think of anything more yummy. See below for a recipe to take your crumpets to the next level.
- 500ml (2 cups) pouring cream
- 50gm Raw Gillard Native Bush honey
Process cream in a food processor until fat separates (2-3 minutes). Strain and squeeze out excess buttermilk (reserve for another use). Pulse butter and honey in a food processor to just combine. Place in a sterilised container and refrigerate until required. Makes about 400gm. Butter will keep refrigerated in an airtight container for 4 days.
Adapted from the recipe on the Gourmet Traveller