Lucy in the Larder

Fancy a bit of crumpet? Make your own…

I’d never thought of making my own Crumpets, but sorting through the growing pile of recipes on my coffee table last night I’m remember this one I’d torn from a magazine in a waiting room a few weeks ago.

You do need patience to make these (not something I have a lot of, especially when it comes to food!), so plan in advance to make them, as they take approx 2 hours.

It’s the weekend and I’ve got plenty of washing to catch up on so this will be perfect – my batter can sit in rise and bubble for a couple of hours and I’ll have something to look forward to when the washings done!

I’m more than impressed with the end result – they’re not exactly like the packet variety – they’re better! Soft and fluffy inside with a golden crispy crust.

Enjoy them however you would your crumpets normally – for me that’s dripping in French butter, but today I’ve made a maple cinnamon butter and toasted some pecans. They’re best served warm straight from the pan, but you could also toast them the next day. I think they’d be quite lovely buttered with a cup of tea in the afternoon too.

If you’re looking to impress at breakfast… get up early and make Crumpets!

Crumpets

Makes: 10; Prep time: 15 minutes (plus 1.5 hours rising time); Cook time: 15 minutes

400 ml milk

20g butter, plus extra for greasing and cooking

1 tsp castor sugar

3.5g (half sachet) dried yeast

250g plain flour

½ tsp bi-carb soda

– Heat mil and butter over a low heat until butter melts, then stand until lukewarm. Combine sugar and yeast in a small bowl, add 100ml milk mixture, stir to dissolve, then stand in a warm place until foamy (4-5 minutes)

– Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour

– Add remaining milk mixture, stir until smooth and combined, cover and stand in a warm place until very foamy (1-1.5 hours)

– Dissolve bi-carb soda in 25 ml warm water, add to batter, beat to combine

– Cover and stand until bubbling (25-30 minutes)

Heat a frying pan over a medium heat. Add a littler butter, then place buttered 10cm-diameter, 2,5cm deep rings in pan and fill each two-thirds full with batter.

Cook until mixture bubble, small holes form on the surface and a skin forms on top (4-5 minutes)

Remove rings, turn crumpets and cook until golden brown (1 minute). Keep crumpets warm in a tea towel while you repeat with remaining batter.

Caramelised maple butter

Makes: 1 cup; Prep time: 10 minutes; Cook time: 3 minutes

100 ml maple syrup

Juice and finely grated rind of half an orange

100g softened butter

20g icing sugar, sieved

½ tsp ground cinnamon

¼ tsp finely grated nutmeg

Scraped seeds of ½ vanilla bean

– Simmer maple syrup and juice in a saucepan over a medium-high heat until reduced to a syrup (2-3 minutes), then set aside to cool for 5 minutes

– Beat remaining ingredients in an electric mixer until pale and fluffy (5 minutes). Add syrup and beat to combine, then serve at room temperature

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This entry was published on November 12, 2011 at 3:37 am. It’s filed under Lucy's plate, Recipes, Uncategorized and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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