Crumpets Recipe - Cooking Index
Crumpets Recipe - Cooking Index
| 350 | Bread flour | |
| 1 1/2 teaspoons | 7.5ml | Dried yeast |
| 1 | Sugar | |
| 300 | Tepid water | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Bicarbonate of soda |
| 225 | Milk |
Dissolve the yeast in 50 ml of the water with the pinch of sugar.
Sift the flour into a mixing bowl, and pour the dissolved yeast into a well in the center, follow with milk. Mix to give a thick batter consistency.
Using a wooden spoon, vigorously beat the batter for a bout 5 minutes to incorporate air. Cover and leave in a warm place for 1 hour, until sponge-like in texture. Beat the batter for a further 2 minutes to incorporate air.
Place a large, preferably non-stick frying pan on to a high heat and, using absorbent kitchen paper, rub a little vegetable oil on the surface.
grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry cutters. Place the rings blunt edge down on to the hot surface and leave for about 2 minutes, or until very hot.
Pour the batter into a large measuring jug. Pour a little batter into each Ring to a depth of 1 cm.
Cook the crumpets for 5-7 minutes until the surface of each appears dry and is honey-combed with holes.
When the batter has set, carefully remove each metal ring. Flip the crumpet over and cook the second side for 1 minute only. Cool on a wire rack.
Continue until all batter is used. it is important that the frying pan and rings are oiled each time, and heated before batter is poured in. When required, toast the crumpets on both sides and serve hot.
Serve with jam or jelly.
Source:
The Good Housekeeping Cookery Book
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