Whilst trying to come up with an idea for my cake club cake for Monday, I was browsing though New British Classics by Gary Rhodes and came across a recipe for crumpets.
I did not realise only 4 ingredients are required to make these beautiful tasty treats. It being Saturday and about brunch time, how could I not give them a go?
So after mixing 8oz strong flour, 1tsp dried yeast, ¼oz salt and ½pint warm water I left the batter to "rise" while I watched Saturday Kitchen.
A quick addition of water to loosen the batter, a gentle fry in a pan and I was in heaven:
So it would seem that crumpets are dead easy to make and incredibly satisfying. I got six meaty crumpets from the batter enough for today and tomorrow.
I love the way that the batter transforms to the familiar pitted crumpet we know and love just by the addition of heat and butter:
I have crumpets on my "to-cook" list and you've just nudged me a bit closer to trying them. Yours look fantastic!
ReplyDeleteThanks. You should definitely give them a try. They are unbelievably simple. I think the key is a really gently fry. It's about the only time I've exercised any patience while cooking!
ReplyDeleteYour crumpets look mouthwatering. Trouble is you really need crumpet rings to make these - maybe should invest in some.
ReplyDeleteThanks very much.
ReplyDeleteAgreed, rings are a pre-requisite for crumpet making. I got my Tala rings from Robert Dyas. A worthwhile investment of ~£3.
It's the first time I've actually used them to make crumpets but used them for years for other thing.s
Choclette read my mind, was just wondering if crumpet rings were a must. I might risk some free-form ones anyway, because these look too good to wait until I get around to buying some!
ReplyDeleteWow... brilliant! I made crumpets from the River Cottage Bread book and they said cook on a cast iron griddle... they weren't half as successful as yours! I must try again.. and this time, fry them. Thanks for the inspiration.
ReplyDelete@The KitchenMaid
ReplyDeleteFree form crumpets! That's living on the edge. Well, as close to the edge as tasty traditional English treats go.
Did you try it? How did it go?
@Wendy@The Omnivorous Bear
I can't understand how that would work on a griddle, surely the ridges let the batter escape? How confusing.
Did you have a go at frying? Did they turn out better?
hi, I was wondering if any sugar is needed for yeast to rise?
ReplyDeleteHi Faranak,
DeleteNo need for any sugar. It's a batter more than a dough.