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  • Writer's pictureThe Flavourologists

What to do with a Warburtons wonky crumpet...

Make Warburtons' smashed strawberry & mascarpone crumpets

w/ roasted white chocolate sauce & fresh strawberries

of course...

Invented for the Warburtons Toastie Clubhouse at The Big Feastival 2019, and now released for the world, here's our take on a strawberry shortcake, using the crumpet in a sweet, dessert recipe as an alternative to cake.

Serves 4 as dessert or an afternoon tea delight!


250g mascarpone

40g icing sugar, sifted

300g strawberries, cut into halves or quarters depending on the size

2 teaspoons of balsamic vinegar

50g white chocolate

50ml double cream

A handful of fresh mint, leaves picked and sliced

4 Warburtons crumpets, wonky or not!


To make the white chocolate sauce:

Preheat the oven to 180C

Break the white chocolate into pieces, place on a baking sheet and roast in the oven for around 10 minutes until it has turned a hazelnut like colour, then place it in a bowl.

Heat the cream gently in a saucepan until just boiling, then pour onto the roasted white chocolate and mix until all the chocolate has melted into the cream. Place gently back on the heat if necessary to finish melting the chocolate and strain out any remaining lumps through a sieve. Set aside until ready to use.

For the rest of the recipe:

Place 200g of the strawberries in a bowl with the balsamic vinegar and toss to combine. Beat the icing sugar into the mascarpone until no lumps remain, then fold in the remaining 50g of strawberries, breaking them up in the mixture a little as you go.

To serve, top the crumpets with a spoonful of the mascarpone, some of the fresh strawberries, a drizzle of roasted white chocolate sauce and a sprinkling of fresh mint.


Recipe by Jenny McNeill

Food Director & Co-Founder of Flavourology


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