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Clover Caramel Crumpet Cake

Clover Caramel Crumpet Cake

Clover Caramel Crumpet Cake

Recipe by: Jay Miller
Serves: 8
Preparation time: 45 minutes
Cooking time: 50 minutes

1L full cream milk
2 tbls dried yeast
2 tbls caster sugar
600 g strong white flour
2 tsp cinnamon
1 tsp bicarbonate of soda
pinch of salt
1 cup water
3 ripe bananas, mashed
sunflower oil for greasing

For assembly and garnish
1L Clover Classic Custard, Vanilla 
2 tins caramel, slightly warmed
3 bananas, peeled and sliced
drizzle of maple syrup
a few sprigs of mint


Place the milk into a large saucepan and gently heat.  Stir in the yeast and sugar until it is dissolved and then leave in a warm place for 10 minutes until it becomes frothy.
Sift the flour, cinnamon, bicarbonate of soda and salt into a large mixing bowl. Make a well in the centre and pour in the milk mixture. The whisk together to form the batter. It should be the consistency of thick cream. You may need to add a splash of water if the batter is too thick. Add the bananas and whisk in until evenly distributed. Cover the bowl with a damp kitchen towel and leave to rest for 45 minutes. When you start seeing bubbles on the surface, your batter will be good to go.

Lightly grease a medium sized non-stick frying pan and place over medium heat. Pour one ladle of batter into the pan and using the back of the ladle, spread the batter out to achieve the maxi crumpet size. Cook for 4 minutes each side or until lightly golden. Transfer to a board and repeat this for the remaining batter.

To assemble start by placing the first crumpet on a plate. Spread some caramel on top and then place another crumpet on top of it. Repeat this for the remaining crumpets until you have a gloriously stacked crumpet cake.
Next, generously pour the Clover Classic Custard all over the crumpet cake. You can add as much or as little as you’d like. I love how the silky-smooth custard cascades down the scrumptious crumpets.  More is definitely better.
Carefully arrange the sliced bananas all over your crumpet cake. Pour out any remaining caramel over the cake, drizzle over some maple syrup and finally, garnish with sprigs of fresh mint to add a bit of freshness.  Enjoy.

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