A little bit of crumpet

 

crumpet 9So last week we pondered what items we missed from the supermarket and one of the three we came up with was……… crumpets!

On a cold morning or a cold evening there is nothing nicer than a hot buttered crumpet! Well actually there is………a homemade hot buttered crumpet!

Now not sure how to make these little beasts Becksie did a little bit of research and after viewing about 15 recipes has come up with her own version of a crumpet recipe! We decided to make 30 and freeze them in the hope that when Ian stumbles downstairs in the morning he can pop one or two in the toaster, add butter and away he goes! So here’s what we did:

In a very large bowl weigh out 500 grams of plain flour! Add 3/4 of a teaspoon of cream of tartar and 1 teaspoon of salt.

crumpet 1

In a separate jug get 500mls of hotish water (hotter than warm cooler than hot)! Add 2 teaspoons of yeast (we used the dry sort you use for bread making) and a teaspoon of sugar!Mix until the yeast is dissolved.

Quality Control Jake!

Quality Control Jake!

Add the water to the flour mixture! Mix it really well – you may need to add a little more hottish water as the mixture shouldn’t be a dough more of a batter!

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crumpet 4Cover with a wet tea towel and leave to prove for 2 hours, stirring occasionally.

crumpet 5Heat 150ml of milk until its hottish (40 seconds in the microwave) add 1 teaspoon of bicarbonate of soda and stir until dissolved. Add to the batter and give it a good beating!

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Heat a heavy bottomed frying pan or skillet and grease slightly!

Now at this point Becksie tried to be cocky and make round ones as shown however as the batter was quite thick the bottom was burning before the top was cooked!

crumpet 7 Cue smoke alarm – windows open!

Smoke gets in my eyes!

Smoke gets in my eyes!

Change of pan to use the one we use for pancakes and simply make as one does drop scones!

crumpet 11A dollop of batter – cook on one side until little holes appear and the batter looks cooked and then flip over for a further 30 seconds. The result – bigger flatter crumpets which could also be called pikelets – either way yummy!

Are we still making crumpets??/

Are we still making crumpets??

So 30 crumpets (well nearly) were cooled and are now in the freezer on a flat tray. When they are frozen we will take them off the tray and place in a freezer bag to be enjoyed one or three at a time!

crumpet 9

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8 thoughts on “A little bit of crumpet

  1. Hi Becksie..well done they look yummy…I had the same problem with the rings when I first made crumpets but I was putting too much batter in so I gave it another go with a lot lot less than you think you should have…trial and error till I got the amount right and it worked.
    So many different recipes out there for crumpets though…the one I used didnt have cream of tartar just bicarb …and yours do look much holier than mine so I will give your recipe a try next!….

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