Rainbow Crumpets with Ice Cream and Chocolate Syrup

Method

1. Sift the flour, baking powder and salt together in a large bowl, add the sugar.
2. Beat the egg, milk and butter together and gently fold into the flour mixture until well combined.
3. Divide the mixture between 5 bowls. Add one of the gel colours into each bowl until the desired depth of colour is reached.
4. Pour 1 tablespoon of oil into a frying pan and place over medium heat. Spoon 2 tablespoons of the batter into the heated frying pan, making 2 crumpets.
5. When the batter starts to bubble, turn over, using an egg lifter. Fry for 1 minute more on the other side.
6. Remove from the frying pan and place on a wire cake rack to cool.
7. When you have 1 or 2 of each colour, stack them, alternating the colours.
8. Serve warm with ice cream and Huletts Syrup.
9. Hint: If you make large crumpets, you may spread cream on top of each layer, then drizzle syrup over the stack and slice it like a rainbow crumpet cake.