Crumpets Galore!
Ingredients
450 grams plain flour
2 teaspoons salt
2 tablespoons sunflower oil
1 tablespoon sugar
2 1/2 teaspoons baking soda
Preparation
1
Make the batter by sifting the flour and salt in a bowl. Warm up the milk and water and dissolve the yeast in it. Add the oil and sugar then pour onto a well in the flour. Whisk well for 5 minutes, until the batter turns very smooth. Cover the bowl and leave to rise for 45' in a warm environment (I put the bowl on a wooden bread board resting on a radiator, it works well).
2
3
Lightly grease a non stick, heavy bottomed frying pan using a piece of kitchen towel dipped into sunflower oil. Grease the pastry rings too. I find butter works best for these.
4
Heat up the pan into which you will have placed the pastry rings. As soon as the latter become a bit too hot to touch, pour a ladle of batter into each of them. The batter should come 1/2 inch up the side of the rings. Cook for about 10' over medium-low heat. After a while, you'll start seeing the classical bubbles forming. When the top of the crumpets look dry, ease out of the rings, turn around and cook for a further 2' on the other side.
5
Wipe clean pan and pastry rings and repeat the process untill you've used up all of the batter.
Tools
.
About
Yeeesss! Success! We've got crumpets!
I have spent years filling up my suitcase with them every time I went back to the UK. Even begging friends to do the same for me. And why have I never thought of making them myself? Who knows. Possibly, because for me they've always been something that came off the shelf, and even when I used to live in England I had never dreamt one could make them at home.
Then the other day, casually browsing through a new bread cookery book, I stumble upon the recipe.... It was an epiphany!
I threw myself into this new adventure and, surprise, it worked and was not that hard either. As a result we've just had a crumpets-weekend!
Yield:
18.0 crumpets
Added:
Sunday, April 3, 2011 - 4:49pm
