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List of ingredients for Home-made crumpet recipe


* 225 g (8 oz) strong white Bread Flour or very strong white bread flour. It probably doesn't hurt to sieve the flour to aerate it.
* 1 teaspoon Sea salt
* 1 teaspoon Dried active yeast
* 1 teaspoon Sugar
* 55 ml (2 fl oz) water
* 275 ml (½ pint) of Milk
* 20g Butter to serve
* Cooking rings

===Method===
* Heat 55 ml (2 fl oz) of water and all of the Milk and the Sugar in a small pan until it is 'hand-hot' (also known as lukewarm or blood temperature) - no higher or you will kill the Yeast
* Pour the liquid into a bowl and sprinkle the Yeast onto the Milk
* Whisk the mixture well and leave in a warm place (eg airing cupboard) for 15 minutes so it can start to Ferment
* It should be frothy if everything is going well
* With a wooden spoon, fold in the Flour and salt and mix well so that eventually you have a smooth, fairly liquid Batter
* Cover with a damp Tea-towel and leave in the warm cupboard for 50 minutes. If it's not started to foam after an hour, leave it a little longer. It won't come to any harm.
'''Cooking the Crumpets'''
# Heat a lightly greased, heavy-based/thick-bottomed Frying pan to medium-high, Oil your Egg rings and spoon 2 tablespoons of Batter into each ring. Use a high temperature oil such as Rape or groundnut oil.
# After a while, they will start to Bubble and form holes in the Crumpet. Allow them to cook for 3 to 4 minutes. Once the surface dries, they are ready to be turned.
# Carefully lift off the rings, flip the Crumpets over and cook on the other side for just a minute
# If you knock the rings while the crumpets are cooking it tends to break the seal around the ring, making it less likely that they will stick to the pan, thus making them easier to turn over.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Home-made_crumpet_recipe

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