To continue on with my theme of making things that I can easily buy in the shop, I made crumpets over the weekend. I have been wanting to make these for a while but needed egg rings. Luckily I also wanted egg rings for our camping gear so it wasn’t too much of a frivolous purchase.
Granted these don’t look much like the store bought, holey, squidgy crumpets that you get from the supermarket in packets of 6 but when you slice them into 2 rounds you get that holey profile that soaks up butter and honey like an edible sponge.
These are great straight out of the pan with whatever you prefer on them but any that you don’t consume straight away freeze and thaw beautifully and toasted with your fav topping drizzling into the holes they make a fabulous breakfast/snack.
One word of warning, use a BIG bowl, this batter rises a LOT and be prepared to do some washing up after. This is the stickiest, gooiest, messiest batter I have ever worked with and it gets on everything! That could just be my cooking technique though…and don’t put huge amounts of batter in the rings, it expands quite a bit. (I think that was considerably more than one word but we are all friends here)
Anyway, if you have nothing better to do this weekend and you like spending hours making things that you could otherwise buy easily and cheaply, give crumpets a go. As my daughter says, it is all part of the journey.
450g white bread flour
550ml full cream milk
2 tablespoons dried yeast
2 teaspoons white sugar
2 teaspoons salt
butter or oil for greasing a fying pan (spray oil is fine)
Warm milk in the microwave or a saucepan until “finger warm”
i.e. you can keep a finger comfortably in the liquid but it feels warm. If it is too hot, let it cool down.
Add the yeast and sugar to the milk, stir together well.
Cover the bowl with a tea towel and set aside in a warm place to ferment for 10 minutes.
A sunny spot on the bench is fine.
In another bowl, sift the flour and the salt together. Make a well in the centre.
When the yeast mixture has become frothy, tip it into the flour and using a whisk, beat the flour into the liquid using a circular motion. Beat the mixture until it is smooth.
It should be like a thick globby batter, if it is too thick, add a little more milk but don’t make it pouring consistency otherwise it won’t hold its structure.
Cover the bowl and leave the batter in a warm place for 45-60 minutes to double its size.
Heat a heavy based frying pan to medium/hot. Grease the bottom with some butter or oil.
Grease egg rings on the inside and put them in the frying pan to heat up.
When the rings are hot, spoon into each one about one heaped tablespoon full of batter.
Cook five to seven minutes until the top is full of holes and no longer looks wet. Remove the rings with tongs (they are hot dummy!).
Using a spatula, flip the crumpet and cook on the other side for a minute or two or until golden.
Eat while still warm with butter and jam or your favourite topping.(Honey all the way!)