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Whisk 2 eggs, 50ml of milk, 1 teaspoon cinnamon and 2 teaspoons icing sugar in a wide, shallow bowl. Add 4 crumpets and soak for 2 minutes each side.
Meanwhile, make a fruity compote by heating 150g of berries, 1 tablespoon icing sugar and 1 tablespoon water in a small saucepan over a low heat for 5 minutes or until warmed through and syrupy. Add 1 tablespoon of maple syrup.
Melt 20g of butter in a nonstick frying pan over a medium heat. Fry the crumpets for 2-3 minutes each side until golden brown and piping hot.
Divide the crumpets between 2 plates and dust with 1 teaspoon icing sugar. Spoon over the berry compote and finish by drizzling with extra maple syrup, if you like.
