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ENGLISH CRUMPETS |
The distinguishing feature of real crumpets are
their pliable texture and the characteristic holes all over the
top surface, into which the generously spread butter melts so
enticingly. They
are made with a rather thin yeast batter
and are cooked on a bakestone in crumpet rings which are about
1" deep by 3-3˝" round. Metal scone or pastry
cutters make a good substitute. Makes 12 - 14 crumpets. |
100g strong white flour
100g plain flour
2 teaspoons salt
12g fresh yeast
1 teaspoon sugar
300 ml warm milk & water
1 tablespoon vegetable oil
˝ teaspoon bicarbonate of soda
150 ml warm water |
4oz strong white flour
4oz plain flour
2 teaspoons salt
Ľoz fresh yeast
1 teaspoon sugar
˝ pint warm milk & water
1 tablespoon of vegetable oil
˝ teaspoon of bicarbonate of soda
Ľ pint warm water |
Method: Sift the flours and salt into a warm bowl. Cream
the yeast with the sugar. Add the warmed milk & water, then
the oil. Stir into the flour to make a batter and beat
vigorously until smooth and elastic. Cover the bowl, put in a
warm place and leave until the mixture rises and the surface is
full of bubbles (about 2˝ hrs). Break it down by beating
with a wooden spoon. Dissolve the bicarbonate of soda in
the warm water and stir into the batter. Cover and leave in a
warm place to prove for about
30 mins.
To cook the crumpets, heat and grease the bakestone
lightly. Grease 5-6 crumpet rings or scone cutter and put
them on the bakestone to heat. (Cook as many crumpets as
possible at a time as the batter will not remain bubbly for
long). Put ˝" depth of batter into each ring and cook
gently for 7 to 10 minutes or until the surface sets and is full
of tiny bubbles. Using an oven glove for protection, lift
off the ring and if the base of the crumpet is pale gold, flip
it over and cook this side for another 3 mins until it is just
coloured.
If the crumpet batter is set but sticks in the ring, push
it out gently with a wooden spoon. Wipe, grease and heat
the rings again for each batch of crumpets.
If serving immediately, wrap the crumpets in a cloth and warm
between batches. Butter generously and serve at once. If
reheating, toast the crumpets under the grill, heating the
smooth surface first and then the bubbly top so that the butter
will melt into the holes. |
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