Home-made crumpets

Home-made crumpets

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

Crumpets are a bit more special than your everyday toast and can be used instead of toast in any of the recipes in this chapter. Alternatively, serve with lashings of butter and any type of jam; making your own crumpet is well worth it.

Ingredients

Quantity Ingredient
180ml whole milk
120ml boiling water
1 teaspoon caster sugar
1 tablespoon fast-action dried yeast
170g strong white flour
80g plain flour
1 teaspoon salt
50ml warm water
1/2 teaspoon bicarbonate of soda
20g unsalted butter

Method

  1. In a bowl, mix together the milk, boiling water and sugar, and then stir in the yeast – do not add the yeast directly to the boiling water as the high temperature will kill it and your crumpets won’t rise. Set aside.
  2. Combine the flours and salt in a large mixing bowl. When the yeast mixture is frothy (this takes about 10 minutes) pour it into the flour. Stir well until the batter is smooth. Cover the bowl with a damp cloth or tea towel and leave for around 2 hours, until the batter is showing tiny bubbles.
  3. Mix the warm water with the bicarbonate of soda and pour into the batter. This will help create a really bubbly looking crumpet.
  4. Use 4 crumpet rings and brush the insides with softened butter. Add a little butter to a frying pan over a medium heat and put your rings in the pan. Ladle the batter into the rings until they are half full.
  5. Fry the crumpets until their tops are dry and covered in little holes. Run a knife around the edges of the crumpets and carefully release them from the rings. If you would like to eat them straight away, grill them until golden. Divine when smothered only with butter.
Tags:
breakfast
brunch
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