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.
CRUMPETS
- 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.
OH BOY!! Crumpets!!! I just got a set of crumpet rings that I've been dying to use and now you have given me the perfect excuse to make some tonight.
Yours look lovely
Posted by: breadchick | November 12, 2007 at 04:42 PM
Yum!! These sound delicious!!!
Posted by: Deborah | November 12, 2007 at 06:17 PM
I tried to make crumpets a couple of weeks ago. They tasted great, but the texture wasn't right. I might give your recipe a go.
Posted by: Jules | November 12, 2007 at 08:48 PM
Jenga stage cupboard!! ;-) he he! I know that phenomenon well...
Posted by: Tamami | November 12, 2007 at 11:04 PM
I LOVE your title! Everything with butter can cheer me up!
Posted by: Anh | November 13, 2007 at 12:57 AM
Oh yes Laura! Me me me too! Those look amazing! I've not tried crumpets. After seeing these I know I need to try them. Big holes for butter.
Posted by: MyKitchenInHalfCups | November 13, 2007 at 08:59 AM
Breadchick: I've got to get a hold of some rings. I had to raid the cookie cutters to find any moulds big enough to make the crumpets and they were such a hassle to unmould!
Deborah: They were yum Deborah thanks!
Jules: I would have been happier with a bubblier batter but the texture ended up just how I like it, soft and chewy, so I'll be giving this recipe another go.
Tamami: I'd love to get a look at your baking cupboard I imagine there are a lot of heart shaped tart tins lying around!
Anh: Thank you, butter and I have been very good friends for many years now!
Tanna: The bigger the better! Just don't wear your best dress while eating them!
Posted by: Laura | November 13, 2007 at 09:20 AM
We called these English muffins in the U.S. -- these look MUCH nicer than store-bought. Tasty! Thanks for sharing!
Posted by: TadMack | November 13, 2007 at 12:20 PM
In a word DIVINE!!!
Can't wait to make these at the weekend, must find me a crumpet ring somewhere cos star and butterfly shapes seem like WAY too much effort :)
Posted by: Rachel@fairycakeheaven | November 13, 2007 at 09:11 PM
Crumpets! I've never tried making them, but my Canadian-English husband loves them with tea, so I'm printing this recipe.
Posted by: Lydia | November 14, 2007 at 12:54 PM
Make sure his little finger is correctly positioned Lydia!
Posted by: Laura | November 14, 2007 at 01:18 PM
Scrumptious crumpets! I love the heart-shaped mold you used!
Posted by: Anita | November 14, 2007 at 04:34 PM
"the Jenga stage"..too funny!
Posted by: Maryann@FindingLaDolceVita | November 14, 2007 at 08:37 PM
Oh yum, I've never seen crumpets being made. They look amazing!
Posted by: Aimee | November 15, 2007 at 12:21 AM
These are muffins. Crumpets have egg in their batter and are... rubbery, for want of a better word. I was happier when I didn't know the difference, because I like saying "tea and crumpets" but prefer eating tea and muffins. Can I have one?
Posted by: pedanticwally | January 24, 2009 at 03:56 PM