Here comes another “rare” breakfast recipe and up this time is another old favourite. Crumpets always remind me of my Grandparents as they were always given to me and my brother when we stayed with them as kids so eating them always makes me nostalgic . When you buy them ready made yes they are tasty, but I find them too stodgy and well thats just no good is it. I hoped they wouldnt be too difficult to make and when I first tried them they were a disaster the batter was too thick and didnt get as bubbly as they should have, and they just would not set on top when cooked. I gave up, frustrated and annoyed. A couple of weeks later, after finding myself unexpectedly at home, I decided to have a relaxed morning and try again and was rewarded with great little crumpets, perfect for a late weekend breakfast when the weather is rubbish and you just want a tasty breakfast.
Crumpets – Dan Lepard “The Cooks Book”
125g Strong White Flour
15g Caster Sugar
7g Fresh Yeast, crumbled (I substituted 3.5g instant yeast)
3g Fine Sea Salt
50g Warm Water, at 32 C
100g Lukewarm Milk
5g Baking Soda, dissolved in 1tsp of boiling water
1. Combine the flour, sugar, yeast, salt, water, and milk in a bowl and beat together with a spoon until you have a very smooth batter. Leave aside in a warm place for 45 mins or until the batter has begun to bubble.
2. Lightly grease a large frying pan and, if you have them, your 8-10cm diameter metal rings and place these on the pan to heat up. When the pan and rings are smoking hot reduce the pan to low. Leave for a minute to cool slightly.
3. Pour the batter into a jug and stir in the baking soda stirring well to combine evenly. Pour the batter into rings to the depth of 1cm. If not using rings pour directly onto the pan in 8-10cm discs.
4. Leave the crumpets to cook for 3 minutes, or until the surface is full of holes and nearly set. Turn the crumpets over and cook on the other side until lightly coloured. If the crumpets dont pop out on their own run a sharp knife around the edge to release.