I'm not supposed to be blogging, I'm supposed to be cleaning out my cupboards which have reached the Jenga stage where the removal any of the carefully placed objects will bring the whole lot crashing down. I've taken time out for elevenses at oneses (ie. lunchtime) for tea and crumpets. Perfect for the yeast-phobic there is no kneading involved and if your batter doesn't bubble feverishly the first time, it's only a matter of moments to start again. Mine didn't get quite as excited as I would have liked but the resulting crumpets had enough potholes for the butter to pool in before then dripping down my chin.
Pinky pointing delicately skyward is compulsory.
Recipe from The Bread Book by Sara Lewis.
- 300ml whole milk
- 300ml water
- 425g strong white flour
- 1 1/2 tsp salt
- 2 tsp fast-action yeast
- Warm the milk and water in a small saucepan. Put the flour into a large bowl then stir in the salt and the yeast. Gradually stir in the milk mixture to make a smooth, thick batter.
- Cover the top of the bowl with a clean tea towel and leave in a warm place for an hour until well risen and bubbling.
- Brush the inside of four round 3 1/2 inch cookie cutters (although I did try heart and star shapes they're a bit of a pain to unmould) with oil and lightly oil a griddle or heavy-based nonstick frying pan. Heat it to a medium/low temperature.
- Arrange the rings on the pan and using a tablespoon, dollop enough batter into the moulds to make a depth of about 1/2 inch. Cook gently until the batter has bubbled and looks dry on the surface. Loosen the rings with the point of a sharp knife and turn over crumpets and cook until golden on the other side.
- To keep warm, wrap the cooked crumpets in a clean tea towel set on a plate. Continue cooking and refilling the rings until you have used up all the batter, oiling the moulds and griddle each time.
- Reheat the crumpets under the grill, cooking the top side only. Spread with butter and jam or honey, maple syrup...
Makes 18 crumpets.