Saturday, June 4, 2016

Crumpet experiments

By special request of Beck, fellow Canberra blogger from In Search of Golden Pudding, today I'm posting the crumpet recipe I've been using for the last couple of years. I only make these a couple of times a year, so even though I'm not entirely overjoyed with this recipe, I've just been tweaking it rather than researching others. The way these come out reminds me more of the American version of English muffins than like my memory of crumpets - not enough air holes, in particular. However, I will come clean here and say that my only experience of crumpets (other than my own) is out of a packet, so my expectations may not be realistic.

This recipe is adapted from Delia's Complete Cookery Course, by UK cooking powerhouse Delia Smith. My main adaptation is drastically cutting the amount of yeast (from 1 Tbsp), because I prefer to let the dough rise overnight rather than the 45 minutes suggested in the original recipe - I think the crumpets taste better, plus I'd rather not have to hang around for 45 minutes before I can even start cooking Sunday breakfast.

1. Heat 275 ml/10 oz milk and 55 ml/2 oz water to 'hand-hot' in a small saucepan (I interpret this to mean I can stick my finger in for about 10 seconds).

2. Pour liquid into a jug, stir in 5 g/1 tsp sugar and 5 g/1 tsp yeast and leave to prove for 10-15 minutes, or until frothy.

3. Sift 225 g/8 oz plain/all-purpose flour and 5 g/1 tsp salt into a medium-sized bowl, then add yeast mixture and mix together thoroughly. (I use my dough whisk.)

4. Cover the bowl and leave batter to rise overnight. (I do this in the fridge.)

5. When ready to cook, grease your frying pan or griddle well, as well as the inside of your crumpet or egg rings. When your cooking surface is hot, spoon 1 Tbsp of batter into each ring, and let cook for 4-5 minutes, looking for the appearance of bubbles and allowing them to burst.* Then remove the ring and flip the crumpet to cook for 1 more minute.

Makes 10-12 crumpets.

* This is the step that hasn't really worked for me - I don't get as many bubbles as I expect, either using the original recipe or the adapted overnight version. They're still yummy, though. Suggestions welcome.


Beck @ Golden Pudding said... Best Blogger Tips

Thanks so much Nancy! I will give these a try, but my only suggestion is to add a little baking soda just before cooking. The recipe I tried with sourdough also didn’t bubble enough (I think my starter wasn’t active enough), but the baking soda definitely helped...

Roving Lemon said... Best Blogger Tips

Thanks for the suggestion Beck! I am absolutely going to try that with the next batch.

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