Chocolate Crumpet Stack with Seasonal Berries, Ice Cream and Huletts Chocolate Syrup

Makes 12 Crumpets


1 extra large egg

20ml (4t) Huletts white sugar

10ml (2t) Huletts Chocolate syrup

5ml (1t) vanilla essence

125ml (½ cup) full cream milk

15ml (1T) melted butter

250ml (1 c) cake wheat flour - sifted

3 ml (½t) salt

15ml (1T) cocoa powder

10ml (2t) baking powder

90 ml (6T) water

  1. Beat the egg, Huletts white sugar, Huletts chocolate syrup and vanilla essence together.
  2. Add the milk and melted butter.
  3. Add the flour, salt, cocoa powder and baking powder to the egg mixture and mix well.
  4. Gradually stir in the water to make a smooth batter.
  5. Drop spoonfuls of the mixture onto a hot greased pan.
  6. When air bubbles start to appear, turn over and cook on the other side until golden brown.
  7. Stack the crumpets with sliced berries and cream. Serve with Huletts chocolate syrup and ice cream.

Serve with:

Ice-cream or cream

Fresh seasonal berries

Huletts Chocolate syrup to taste