Saturday, 23 October 2010


1/2 oz fresh yeast
5 teaspoons lukewarm water
4oz plAin flour
1/2 tsp sugar
1/4 tsp salt
6 tbsp milk or a drop more
2 1/2 oz butter
Round crumpet rings or 3in cutters

Sprinkle the yeast over the 5 teaspoons of lukewarm water in a small
bowl and stand for 2-3 mins. Then stir well to dissolve the yeast. Set
the bowl in a warm draught-free place with the sugar for a few minutes
until the yeast bubbles up.
Put the flour and salt into a large mixing bowl and make a well in the
centre. Pour in the yeast mixture and the milk and drop in the egg.
Beat vigorously with a wooden spoon then add 1/2 oz butter until
smooth batter is formed.
Set aside in warm place for 1 hour until batter is doubled in size.
Clarify remaining 2 oz butter in small pan. Do not let it brown. Skim
off the surface foam and spoon the clear butter into a bowl discarding
the milky solids at the bottm of the pan. Grease griddle or large
heavy frying pan and inside surfaces of crumpet rings with about half
the clarified butter.
Arrange rings on griddle and put on moderate heat. For each crumpet
drop about one tablespoon of batter into each ring. When it begins to
bubble and the bottom becomes a light brown, remove the rings. Turn
the crumpet over and cook for a minute or two the other side. With
each batch you must grease the griddle and rings again.

Serve toasted, with butter or butter and jam / honey.
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