Whisk together the eggs, cream, sugar, cinnamon and mixed spice. Dip the crumpets into the mixture to coat.
Melt the butter in a non stick frying pan and fry the crumpets, drizzling over extra mixture, if needed, for 1-2 minutes per side, until golden.
For the sauce, place the mandarins and syrup with the white wine vinegar and sugar into a saucepan and boil to reduce for 2-3 minutes.
Whip the cream and fold through the orange zest.
To serve, place two crumpets on each of two plates, top with a dollop of the orange cream and drizzle over the syrup to finish.
