Ingredients

Method

• 250 g self-raising flour
• 50 g desiccated coconut
• 2 t sugar
• 2 free-range eggs
• 375 ml milk
• sunflower oil, for frying
• 4 T sugar
• 2 mangoes, halved
• fresh coconut shavings, to garnish

Method

Ingredients

Place the flour, desiccated coconut and sugar in a large mixing bowl. Create a well in the middle, then place eggs and milk in the centre.

Whisk the egg and milk and start incorporating the dry ingredients. Mix well.

Heat a small amount of oil in a large frying pan over a medium heat. Pour a ladleful of batter in the hot pan and cook for 1 minute, or until bubbles start to form on the surface.

Turn and cook the other side. Repeat with the remaining batter.

Sprinkle the sugar over the mango halves and use a blowtorch to melt the sugar. Serve with the crumpets, garnished with fresh coconut shavings.

Cook's tip: if you don't have a blowtorch, place the mangoes, sprinkled with sugar, under a hot grill for a minute or two, taking care not to burn it.