Cherry Tomato Crumpets

Cherry Tomato Crumpets

Great for snacks or a breakfast treat

115 g self-raising flour
A pinch of bicarbonate of soda
1 egg
125 ml milk
4-5 stalks spring onions, chopped
12 cherry tomatoes, cut in half
125 g cream cheese
2 tablespoons fresh mint or basil, chopped
½ packet bacon, grilled and chopped
Olive oil
Salt and pepper

Add the flour, bicarbonate of soda, egg, milk and spring onions to a bowl, season with salt and pepper and whisk until smooth. In a frying pan, heat about a tablespoon of olive oil, then wipe the pan with a paper towel so that the oil is spread around the pan. Drop spoonfuls of the mixture into the pan and press two tomato halves into each crumpet, cut side up. When bubbles begin to appear in the mixture, flip the crumpets over and brown the other side. Mix together the cream cheese and fresh mint or basil and place spoonfuls on top of the crumpets. Serve dusted with crispy bacon bits.

The Gardener