Is it too warm for crumpets? I think of crumpets as warm weather food, laden with butter and honey and a hot cup of tea. But I urge you to think outside the square and try this little beauty.
This is not my first time making a crumpet. I think I played with an old school Women’s Weekly recipe back when I was a wee girl. But this recent find has convinced me it is worth the effort. Look out for some larger ‘crumpet’ rings in your local home store. If you have the standard metal egg ring at home that will do as well.
450gms bread flour
3 teaspoons yeast
1 3/4 teaspoons salt
650ml warm milk
an extra 100ml milk with 1/2 teaspoon Bi Carb soda added
1. Mix all dry ingredients thoroughly and make a well.
3. Pour half the warm milk and mix.
3. Add remaining warm milk and beat until smooth.
4. Cover bowl with a tea towel or glad wrap and allow to double in size.
5. When doubled add the extra milk/bi carb mix and beat until combined.
6. Leave batter for 40 minutes.
7. Heat frying pan and grease crumpet rings and pan.
8. Spoon in mixture and allow to cook until holes form on the surface and the top dries out. (Keep heat on medium – this may take a little time so be patient.) Turn crumpet over and cook until set.
9. Place crumpets on cooling rack.
10. Crumpets can be toasted to serve. They keep well for a2 days in the fridge or a great in the freezer.
* Don’t skimp on the time in step 6, as you need the second resting time to get really light and airy crumpets.
**If you cannot find crumpet rings use your old school metal egg rings – you will just have smaller crumpets.
*** I am sure you could adapt this recipe to use in your Thermomix.