Crumpets

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By Darren Purchese

We love crumpets! They are sensational toasted with lashings of cool butter which, as it melts starts to drip through the pillowy holes in each crumpet. These are great fun to make, and you can make a decent sized batch which freeze well, just pop them in the toaster from frozen for a quick homemade toasted breakky.

Simple to make but impressive all the same, there’s nothing stopping you making this batter the night before and popping in the fridge covered overnight. Then in the morning just bring out from the fridge and let it come to room temperature while you put the kettle on. Then proceed to cook from fresh and serve with your favourite selection of jams, honey, curds, Vegemite and of course lots of beautiful butter.

Time

1

hour

30

minutes

Degree of Difficulty

Medium

Save

3

Portions

8
servings

Share Recipe

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Ingredients

Servings

metric
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270 ml milk, whole – warm (no higher than 30°C)
55 ml water, whole – warm (no higher than 30°C)
1tsp caster sugar
7g yeast, dried active (1 sachet)
 salt
200g plain flour
1

 

2

For the batter... pour the milk and water into a jug and stir in the sugar and yeast. Leave to stand in a warm place until there is a thick frothy head. Sieve the flour and add the salt into a bowl, make a well in the centre and pour in the yeast mixture. Mix the flour into the liquid, and then beat well to form a smooth batter. Cover with a tea towel or cling film and leave to rise in a warm place for another 45 minutes, until light and frothy.

 

3

To cook the crumpets... preheat a large non-stick griddle or heavy-based frying pan over a low to medium heat. Grease four 8cm crumpet rings or pastry cutters thoroughly with canola spray. Lightly oil the griddle then place the rings onto the griddle and spoon some of the mixture into each, filling them about three quarters full. Cook until bubbles appear on the surface and burst leaving holes, then remove the ring and turn over with a palette knife and cook for 2 minutes more. Turn again and cook for a few more seconds. Repeat to finish the batter.

 

4

To serve... serve the crumpets warm or toasted with the topping of your choice.

 

1
0 hours 0 minutes

2
0 hours 0 minutes

For the batter... pour the milk and water into a jug and stir in the sugar and yeast. Leave to stand in a warm place until there is a thick frothy head. Sieve the flour and add the salt into a bowl, make a well in the centre and pour in the yeast mixture. Mix the flour into the liquid, and then beat well to form a smooth batter. Cover with a tea towel or cling film and leave to rise in a warm place for another 45 minutes, until light and frothy.

3
0 hours 0 minutes

To cook the crumpets... preheat a large non-stick griddle or heavy-based frying pan over a low to medium heat. Grease four 8cm crumpet rings or pastry cutters thoroughly with canola spray. Lightly oil the griddle then place the rings onto the griddle and spoon some of the mixture into each, filling them about three quarters full. Cook until bubbles appear on the surface and burst leaving holes, then remove the ring and turn over with a palette knife and cook for 2 minutes more. Turn again and cook for a few more seconds. Repeat to finish the batter.

4
0 hours 0 minutes

To serve... serve the crumpets warm or toasted with the topping of your choice.

Recipe Tags breakfast, brunch