When I made these on my Instastory I was dumbfounded by the amount of people who called me posh.
I was literally like ‘You know it’s just jam on crumpets, right?’ doubled up with the fact I didn’t even make the crumpets myself? Anyway. Regardless – take it out of your mind that anything here is remotely posh.
I was hungover listening to rap music in my underwear while I made this – if that’s any consolation?
These came as a result of a morning argument over whether or not crumpets should be eaten as a savoury or as a sweet. I am akin to the former party, preferring my crumpets anointed with nothing more than butter and a scattering of sea salt.
“No, you’re supposed to eat them with jam, you freak”, he said.
I wasn’t opposed to the idea at all, it was just never something I grew up with. But I decided to give the damn thing a go… opens the fridge… no jam.
So unlike me.
“Make some!” he said, more annoyed than excited.
But you know me, I can never just make a normal jam, I always need to push some kind of envelope so I introduced some basil into the mix. Not because I wanted to be a twat and be fancy for the sake of it, but I had been reading a recipe for strawberries and basil cheesecake and loved the idea of sweet fruit with basil and decided this was where I would bring it to life.
I am a convert.
No I shan’t be abandoning my butter and sea salt crumpet, this is still going to be my preferred choice – but this is a welcome addition to my Saturday morning when I’m feeling… NOT POSH… but like I want a little something different.
Drop a handful of frozen blackberries into a saucepan. Add a tablespoon of sugar and a tablespoon of water from the tap. Give everything a shake about.
Put on the heat and bring it to a bit of an aggressive bubble and then turn it down low. Leave this to bubble away for a bit, stirring it now and then.
You want the blackberries to get hot and burst but not melt and turn to mush. Once they begin to burst and let out thick syrupy juices, give it a few more stirs before taking off the heat and allowing to cool.
Once it’s cooled, chop up a big handful of fresh basil and stir it through. We’re adding the basil once the blackberries are cool because if we add it when it’s hot, it’ll cook alongside the blackberries, become flaccid and lose all of it’s flavour. We want the basil fresh and sharp tasting as opposed to being soggy flecks of green.
Toast your crumpet (be damned if am I making a crumpet from scratch when I’m hungover) butter it to Hell and back, salt it a bit, dribble over the jam.