Savoury Crumpets with Crispy Marmalade Bacon

Serves: 12 Prep Time: 30 MIN


  • 250g streaky bacon
  • 45ml (3 tablespoons) sunflower oil
  • ½ red pepper, finely chopped
  • 4 spring onions, finely chopped
  • 5ml (1 teaspoon) crushed garlic
  • 3ml (½ cup) dried chilli flakes
  • ½ can (410g) KOO whole kernel corn, drained
  • 240g (2 cups) cake wheat flour
  • salt to taste
  • 10ml (2 teaspoons) baking powder
  • 3 extra large eggs, beaten
  • 100g butter, melted
  • 500ml (2 cups) buttermilk
  • 45ml (3 tablespoons) finely chopped fresh coriander

Preparation method

1. For the bacon: Preheat oven to 190°C. Line a baking sheet with baking paper. Arrange the bacon on the baking tray and brush each side with ALL GOLD MARMALADE, Bake in the oven for 20 minutes until crispy. Remove from oven and keep warm. 2. For the crumpets: heat oil in a frying pan and sauté red pepper and spring onions for 3 minutes. Add garlic and chilli flakes, fry for 2 minutes. Remove from heat, fold in kernel corn and set aside to cool. 3. Sift together cake flour, salt and baking powder in a large mixing bowl. Mix together eggs, butter and buttermilk in a small bowl. Add to the dry ingredients together with the pepper mixture and herbs. Mix well. 4. Warm a non –stick frying pan over medium heat. Pour a little oil into the pan, place about 2 tablespoons of batter for each crumpet and fry for 2 minutes or until bubbles appear on the surface. 5. Turn over using a spatula and brown the other side for a further 1 minute. Remove from pan and keep warm. 6. To serve; stack crumpets on a plate and top with bacon and drizzle with marmalade glaze. Serve with softened savoury cream cheese.

Products used

Crammed Full of Goodness