Recipes

Homemade Crumpets

• 11/2 Cups of hot water
• 1 Cup Milk
• 1 Tablespoon Granulated Yeast
• 1 Teaspoon Sugar
• 21/2 Cups Flour
• 1 Teaspoon Salt
• 1 Egg

In a large bowl, mix the hot water and milk together to make a liquid slightly warmer than body temperature. Stir in the yeast and sugar until the yeast dissolves. Leave to stand in a warm place until the surface bubbles, usually 5-10 minutes.

Measure the flour and salt into a microwavable bowl and heat on high (100% power) in 10 second bursts, until it feels warm (about 30 seconds). Alternatively place in a warm spot. Mix flour and eggs into bubbly yeast mixture to form a smooth batter. A wooden spoon, whisk or electric beater can be used. Cover the bowl with plastic film and leave to stand in a warm place for about 30 minutes until the mixture is bubbly and doubled in size. Do Not Stir The Risen Mixture.

Heat a well buttered or sprayed fry pan or griddle to 150 degrees (a little lower than you would cook pikelets). Spray or butter some rings (you can use tuna fish cans with both ends removed. Place rings in fry pan and spoon in enough dough to fill 1cm deep.

Cook the crumpets for about 5 minutes. As the crumpets cook, bubbles rise to the surface and burst leaving tunnels. If the bubbles are not bursting, you can pop them yourself with a satay skewer towards the end of cooking time. After 3-4 minutes, the edges should be cooked and you will probably be able to remove the ring.

Turn the crumpet when the top is set and cook for 1-2 minutes on the other side to dry the surface. Place on a rack to cool. Before serving, crumpets may be browned both sides until a grill or in a toaster. These also freeze well, that is if you can resist eating them all at once.

Try these with Honey Syrup drizzled over the top and some slices of fresh fruit to garnish.