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English Crumpets

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:)
 
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:)
Crumpets are lush.
 
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