English Crumpets
Ingredients for 30 (cut quantities for less)
- 30g (1 oz) fresh yeast or 20ml (4 tsp) dried yeast
- 10 ml (2 tsp) caster sugar
- 1200 ml (2 pt) lukewarm milk
- 900 g (2 lb) strong flour
- 10 ml salt (2 tsp)
- 2 medium egg
- 100 g (4 oz) melted butter
- serve with butter & jam
How to do it!
With Fresh yeast
Place fresh yeast in a bowl, stir in sugar and 90 ml (6 tbls) milk. Add half of the remaining milk. Stir well.With Dried yeast Stir the sugar into half the milk, sprinkle yeast over top. Mix well. Put in a warm place for 15 - 20 minutes (mixture becomes frothy).
In a bowl, sift flour and salt together then pour on the yeast, the rest of the milk, eggs and melted butter. Mix well. Beat to give a light, frothy batter.
Cover bowl. Leave in a warm place for about 45 minutes (batter doubles in size).
Gently heat the griddle or frying-pan. Check hot by sprinkling flour over it (flour go brown in 2-3 mins. Remove flour and grease pan lightly. Grease crumpet rings (3 inche) or metal biscuit cutters. Put them on the griddle/pan.
Pour about 45 mm (3/4 inch) of batter into each ring (about half-way up the side of ring). Cook - approx 5 mins (bubbles appear on surface). Cool on wire rack. Do it again ....
To serve
Toast the crumpets on both sides. They are great if tosted well so that the surface and edges are not quite burnt but just a little crispy. Spread butter and jam. Eat .... watch for drips of butter on shirt.
Developed by Chris Jarvis © 2003