Page 18 - PowerPoint Presentation

Crumpets

Ingredients Method

550ml full fat milk Warm milk in a saucepan until "finger warm", i.e.
2 teaspoons dried active baking yeast you can keep a finger comfortably in the liquid but
it feels warm. If it is too hot, let it cool down.
2 tablespoons caster sugar
450g bread flour Add the yeast and sugar to the milk, stir together
2 teaspoons salt well. Cover the bowl with a tea towel and set aside
in a warm place to ferment for 10 minutes. A sunny
Butter or oil for greasing a frying pan spot is fine. If the yeast is not frothy after 10
Pastry cutters or egg rings minutes, tip it out and start again. If the milk was
too hot it might have killed the yeast, or the yeast
may be too old.

In another bowl, sift the flour and the salt together.
Make a well in the centre of the flour.

When the yeast mixture has become frothy, tip it
into the flour and using a whisk, beat the flour into
the liquid using a circular motion. Beat the mixture
until it is smooth. It should be like a thick globby
batter, if it is too thick, add a little more milk but
don't make it pouring consistency otherwise it
won't hold its structure.

Cover the bowl and leave the batter in a warm
place for 45-60 minutes to double its size.

Heat a heavy based frying pan to medium-high.
Grease the bottom with some butter or oil. Grease
6 rings on the inside and put them in the frying pan
to heat up. You can use egg rings (7.5cm) but I like
the bigger (10cm) rings .
When the rings are hot, spoon into each one two
large spoonfuls of mixture so that the rings are 3/4
full. If using egg rings, fill them to the top which is
about one heaped tablespoon full.
Cook 5 to 7 minutes until the top is full of holes and
no longer looks wet. Remove the rings with tongs.
Using a spatula, flip the crumpet and cook on the
other side for a minute or two or until golden.
Eat while still warm with butter and jam or your
favourite topping.