There’s something special about slowing down on a Saturday morning, especially when it starts with a tall stack of golden crumpets dripping in caramel sauce and topped with lemon cream. These soft, buttery crumpets are easy to make, utterly indulgent, and guaranteed to lift your weekend mood.

Ingredients

For the crumpets:

• 1½ cups plain flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1¼ cups milk
• 1 large egg
• 2 tablespoons melted butter (plus extra for cooking)
• 1 teaspoon vanilla extract

For the topping:

• ½ cup caramel sauce (see ingredients and method below)
• ½ cup whipped cream
• 2 tablespoons lemon curd
• Lemon wedges (optional, for serving)

For the caramel sauce:

• 1 cup white sugar
• 6 tablespoons unsalted butter, cut into cubes
• ½ cup double cream (or heavy cream), at room temperature
• A small pinch of salt (optional, for salted caramel)

Method

1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
2. In a separate jug, combine the milk, egg, melted butter and vanilla. Pour the wet mixture into the dry ingredients and whisk until just combined. The batter should be slightly lumpy.
3. Heat a non-stick frying pan or griddle over medium heat and brush lightly with butter.
4. Pour about ¼ cup of batter per crumpet into the pan. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
5. Flip and cook for another minute or two until golden. Keep warm while you cook the rest.
6. Stack the crumpets on a plate. Drizzle generously with warm caramel sauce, letting it flow down the sides.
7. Add a dollop of whipped cream on top and spoon over a small amount of lemon curd.

To make the caramel sauce

1. Place the sugar in a medium, heavy-based saucepan over medium heat.
2. Stir gently and constantly with a heatproof spatula or wooden spoon as the sugar starts to clump, then slowly melts.
3. Keep stirring until it turns into a smooth, amber-coloured liquid. Once the sugar has melted and deepened in colour, add the butter.
4. Stir until the butter melts completely, then remove the pan from the heat.
5. Slowly pour in the cream while stirring. If you prefer salted caramel, stir in a small pinch of salt while the sauce is still warm.
6. Let the caramel cool for 10 to 15 minutes before using. It will thicken slightly as it cools.