Tasty Bit of Crumpet

Yes, of course you can just go and buy some, but these are far more satisfying. Make the batter an hour in advance, then you’ll need some crumpet rings…

[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 150g strong flour [/icon_list_item] [icon_list_item type=”check”] 100g plain flour [/icon_list_item] [icon_list_item type=”check”] 7g sachet of dried yeast [/icon_list_item] [icon_list_item type=”check”] 1/2 tsp salt [/icon_list_item] [icon_list_item type=”check”] 1 tsp caster sugar [/icon_list_item] [icon_list_item type=”check”] 1/2 tsp bicarbonate of soda [/icon_list_item] [icon_list_item type=”check”] 100ml warm water [/icon_list_item] [icon_list_item type=”check”] 250ml warm milk [/icon_list_item] [/icon_list] [/alert]

Method

1. Mix the sugar, warm milk and water in a jug and stir in the yeast. Leave in a warm place for 15 minutes until frothy.
2. Mix the flours together with the salt in a bowl, and pour in the frothy activate yeast.
3. Beat vigorously for a couple of minutes in order to get the gluten going, then cover with clingfilm and leave somewhere warm to ferment for an hour or so.
4. When ready, mix the bi-carb with a little warm water and gently mix through the dough.
5. Give the bi-carb a couple of minutes to work it’s magic, during which butter your crumpet rings and get the pan to a medium heat
6. Half fill each ring with the batter, and griddle the mix. You’ll soon see the little holes forming. When the tops turn dry and the mix has come away from the edge, flip the crumpet for the last minute or so to brown the top.
8. Serve with plenty of butter, and your favourite topping – in my case cheese and marmite!

[alert type=”warning” close=”false” heading=”Watch out…”] I find I need to fiddle with the hob temperature quite a bit to start with in order for the crumpets to be suitably brown, crispy, but not burned, just as the top dries out.
[/alert] [alert type=”info” close=”false” heading=”Consider this…”] [icon_list] [icon_list_item type=”lightbulb-o”] James Martin (of Saurday Kitchen) uses 150ml of warm buttermilk and the same in warm water [/icon_list_item] [icon_list_item type=”lightbulb-o”] If you don’t have any bi-carb, try using self raising flour instead of the plain flour, or just leave it out – no big deal if your batter looks like it has plenty of holes [/icon_list_item] [icon_list_item type=”lightbulb-o”] Absolutely mind blowing served with a ring of black pudding and a poached egg on top [/icon_list_item] [/icon_list] [/alert]