English Crumpets
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Herbs Muffins
Salsas Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda (baking soda)
Fat for frying
English crumpets are delicious when spread hot with butter. The
butter soaks into the crumpet and drips down your chin as you bite
them
Strong white flour is the type bakers use for bread dough. High in
gluten in makes a good risen batter or dough. In England we have
'Crumpet Rings' which are metal, about 3" in diameter. These are
placed into a fry pan and act as moulds while the crumpet cooks.
Crumpets can be anywhere between 2" and 5" in diameter.
Sift the flour and salt into a mixing bowl. Gently warm the milk to
just hand hot and sprinkle on the dried yeast. Leave to stand for 10
or 15 minutes until frothy. Add the yeast mix to flour and beat to a
smooth batter. Cover with a damp cloth and leave to stand in a warm
place for 45 minutes, or the batter has doubled in size. Dissolve the
bicarb in 15ml of warm water and beat it into the batter. Cover again
and leave to stand for a further 20 minutes. Place a 3 inch metal
pastry cutter into a hot greased fry pan. Pour in about table spoon
of the batter to cover the base thinly. Cook until the top is set and
the bubbles have burst. Remove it from the ring, turn the crumpet
over and cook the other side for 2 or 3 minutes only. It should just
colour slightly. Cool on a wire rack. Eat them now, or leave to go
cold and toast them until brown on both sides. Spread with lots of
good butter and enjoy From Ron's Plaice in Blackpool
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Herbs Muffins
Salsas Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda (baking soda)
Fat for frying
English crumpets are delicious when spread hot with butter. The
butter soaks into the crumpet and drips down your chin as you bite
them
Strong white flour is the type bakers use for bread dough. High in
gluten in makes a good risen batter or dough. In England we have
'Crumpet Rings' which are metal, about 3" in diameter. These are
placed into a fry pan and act as moulds while the crumpet cooks.
Crumpets can be anywhere between 2" and 5" in diameter.
Sift the flour and salt into a mixing bowl. Gently warm the milk to
just hand hot and sprinkle on the dried yeast. Leave to stand for 10
or 15 minutes until frothy. Add the yeast mix to flour and beat to a
smooth batter. Cover with a damp cloth and leave to stand in a warm
place for 45 minutes, or the batter has doubled in size. Dissolve the
bicarb in 15ml of warm water and beat it into the batter. Cover again
and leave to stand for a further 20 minutes. Place a 3 inch metal
pastry cutter into a hot greased fry pan. Pour in about table spoon
of the batter to cover the base thinly. Cook until the top is set and
the bubbles have burst. Remove it from the ring, turn the crumpet
over and cook the other side for 2 or 3 minutes only. It should just
colour slightly. Cool on a wire rack. Eat them now, or leave to go
cold and toast them until brown on both sides. Spread with lots of
good butter and enjoy
From Ron's Plaice in Blackpool
