A week or so, this lassie started a thread on a message board I read, wanting to clarify the difference between crumpets and English muffins, the thread went on and I started to dribble at the thought of crumpets, oh dear....
So, a bit of a quiz, can you correctly label the pictures?
the answers...A a crumpet
B an English muffin
C an American muffin
D a nice bit of crumpet !
It became obvious that I would not be able to wait until I got back to the UK to curb that crumpet NEED so I made some, this is the first time and boy, do I wish I had done it before.
So, for all those who are now dribbling at the thought of hot, buttered crumpets, here is how to make them...
5ml sugar
625ml warm milk
10ml dried yeast
400g plain flour
5ml salt
3ml bicarbonate of soda
Dissolve sugar in the milk and sprinkle on the yeast, leave in warm spot for 10 mins.
Sieve the rest of the ingredients together.
Pour in half the milk and beat well, slowly add the rest, makes a thin batter
Cover and leave in warm spot until the batter has doubled in size.
Oil a thick frying pan and several crumpet rings - I used metal pastry cutters, oil them too.
Place the cutters in the pan on med- high heat, spoon mix into cutters, about half way seemed to work best. Let it cook on hot for a minute or two, reduce the heat and cook for 6 minutes. The top should be starting to cook through.
Remove from cutter and turn over, cook for 2 more mins.
Serve hot with butter and golden syrup - ooohhhh my!
We had a couple as they came off the pan and polished the rest off for breakfast
We had a couple as they came off the pan and polished the rest off for breakfast
Oh Jo.
ReplyDeleteAnother crumpet recipe for me to try!
I have made crumpets using two different recipes so far and the bubbles are still eluding me.
Your recipe is so much simpler than the ones I've been using but I can't tell from your picture whether you got masses of honey and butter catching bubbles.
They are so good though, aren't they?
And they even work with soy milk in case our mutual vegan friend comes to stay.
Your son looks like he loves it. I like your orange plate.
ReplyDeleteOh JO.. I saw your post on MIJ.. I am lusting for a crumpet again... They look fabulous.
ReplyDeleteCare to ship some lol "wink"
Am a bit puzzled by salt, sugar, yeast and soda being measured in ml...
ReplyDeletethat is how it was in the book, 5ml = 1tsp
ReplyDeleteHeather - the bubbles worked for the first lot i cooked, but then had to leave the rest sitting coz my mom called so the 2nd lot weren't quite as bubbly, I'm not sure whether that was the reason or because I was using different sized rings and experimenting with depth! When I left the batter to stand before cooking it all started to bubble, you could hear it at work!
ReplyDeleteOh this is brilliant! I have wanted to know how to make these all my life! You should see what happens when you post on flapjacks... my word now there's a variety!
ReplyDeleteohh flapjack, hmmmmm
ReplyDeletecrumpets with golden syrup... you know i never would've thought of it... but it sounds SO good....!! only I just don't have a place to buy syrup here (in wisconsin) any more... ;o(
ReplyDeletewell not the special stuff in the green tins.... sooooo yummy!
makes me miss home...