Clementine crumpet baba

Scrub 1 easy peeler, then use a Y-peeler to pare strips of zest from it. Juice 3-4 easy peelers to get 100ml of juice and set aside. Tip the sugar into a pan with 300ml water, the pared zest and a pinch of salt. Set over a medium heat and cook, stirring, for about 5 minutes until the sugar has dissolved. Bring to a simmer, then remove from the heat. Set aside to cool, then stir in the clementine juice and rum. Toast the crumpets, then arrange snugly in a high-sided dish. Pour over the cooled syrup to cover, then set aside for 2 hours to soak, turning the crumpets over occasionally.

When ready to serve, peel 2 easy peelers and use a serrated knife to cut them into thin slices around the equator. In a large bowl, whip the cream to soft peaks. Divide the crumpets between plates, then top each with a spoonful of whipped cream and a few slices of clementine. Pour over a little of the sugar syrup. Any syrup left over in the dish is delicious in cocktails or as a cordial.