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MrsWW

Crumpets

Does anyone make their own?  After doing a search on here there was one recipe a while back but it seemed quite fiddly.

Have got Delia Smith's recipe for crumpets on the go at the moment - will post up the recipe (with all credit to St Delia) if they turn out OK.  Watch this space . . . .

I have the butter ready to put lashings of it on my first ever homemade crumpet.
Bazzer

As you work down the mix keep a cocktail stick handy for pricking the bubbles. Honest.
MrsWW

Thanks for the tip Bazzer  

Do you make them?  If so, what/who's recipe do you use?
MrsWW

Mmmm, think I'll have to try the recipe again with a few tweaks!

Not as many holes as I was expecting (even using Bazzer's tip with the cocktail stick).  Used plain flour, maybe should have used strong bread flour?  Maybe I need to change the type of yeast I'm using?  Ah well, cheap ingredients so will play at perfecting the recipe.
kaz

I think that Hawkeye makes his own......I'll ask him
MrsWW

Thanks Kaz  
Bazzer

Think mine was a Paul Hollywod (?) one. TV Cheffy bloke. Sure it was Strong Flour but wouldn't swear on it.
Woodsmoke

I found this recipe on the BBC website. I've never tried it though................is it any use to you?
MrsWW

Thanks Stu, will give that one a try over the next couple of days  
Ruralidle

I can't remember where I got this recipe for English Crumpets from but as it is titled "English Crumpets" and refers to "all purpose flour" I suspect it wasn't from a UK source!

Ingredients
4oz All-purpose flour
4oz Bread flour
2 teaspoons Salt
1/4 oz Fresh yeast
1 teaspoon Sugar
1/2 pint Warm milk and water
1 tablespoon Vegetable oil
1/2 teaspoon Bicarbonate of soda
1/4 pint Warm water
Method
   * Sift the flours and salt into a warm bowl.
   * Cream the yeast with the sugar.
   * Add the warmed milk and water, then the oil.
   * Stir into the flour to make a batter, and beat vigorously until smooth and elastic.
   * Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours).
   * Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes.

To cook the crumpets:
   * Heat and grease the bakestone lightly.
   * Grease 5 or 6 crumpet rings (3 to 3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. (Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long).
   * Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon.
   * Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches.
   * Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes.

BTW - I haven't made them using this recipe so your on your own if you try it  
MrsWW

Thanks ruralidle - I shall continue the quest for perfect crumpets this weekend  
pricey

How did they go? I make mine all the time but I like to try new versions.
MrsWW

Hi pricey - I gave up as couldn't get the texture/finish I was after.  Decided to give it a break for a while.  I won't be defeated though - I will try again!
pricey

MrsWW wrote:
Hi pricey - I gave up as couldn't get the texture/finish I was after.  Decided to give it a break for a while.  I won't be defeated though - I will try again!


Ah OK, the main thing is not to put too much in the ring, 3 tbl spoons is more than enough med to high heat for about 12 mins, I did struggle at first they tasted raw even after toasting them But I have got it just right now.

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