A twist on a classic, these crumpets are best served warm from the griddle and spread with butter and black cherry jam. If you can’t eat the crumpets all at once, allow them to cool, store them in an airtight container, then toast to reheat.
Make the crumpet batter. Tip the flours, cocoa powder and yeast into a bowl and mix together. Stir the sugar into the warm milk until dissolved, then pour onto the flour mixture. Use a wooden spoon to beat the mixture for 3–4 minutes to a smooth batter. (This is hard work but is essential to produce the holes in the crumpets.) Cover and leave to stand for 30 minutes.
Meanwhile, make the jam. Place the cherries in a small, deep-sided pan and crush with a potato masher. Add the sugar, lemon juice and cinnamon stick and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes, then remove from the heat and pour into a shallow container. Leave to cool and set.
When the batter is ready, in a jug, mix the water with the bicarbonate of soda and salt. Stir this into the batter, then add a further 2–3 tablespoons of warm water and mix the batter to a thick, dropping consistency, like double cream. Cover and leave to stand for 20 minutes.
Heat the griddle pan over a medium–low heat and lightly grease it. Sit 3 of the crumpet rings on the griddle. Ladle the batter into the rings until it comes half way up the side of each ring. After 4–5 minutes bubbles should appear and the surface should be set. Carefully turn over the crumpets in their rings and cook for a further 3 minutes.
Remove the cooked crumpets from the griddle and set aside to keep warm. Repeat with the remaining 3 rings and batter. Spread all the crumpets with butter, then top with the cherry jam and, for the best results, serve straightaway.