English crumpet is traditionally eaten as a breakfast snack or a snack for afternoon tea in the UK. If you think my British husband was the one who introduced me to this snack, well you´re wrong. It was his friend Terry, he introduced me to the English crumpet when hubby and i spent Christmas with him in York last year. The thing is, hubby is not such an adventurous person as i am when it comes to food!.
I searched for the recipe on the internet and stumbled on Lisa´s blog Sunday Hotpants. I tried it yesterday and we both loved it :-).
Adapted from Sydney Food by Bill Granger
1½ cups of milk
1½ tsp sugar
7 gr dried instant yeast
375 gr flour
½ tsp baking soda
200 ml water
pinch of salt
1. Pour the milk into a saucepan and heat until just warm.
2. Transfer into a bowl and add the sugar and yeast. Allow to stand for 10 minutes or until the milk starts to bubble.
3. Sift the flour and salt into a bowl and make a well in the centre. Add the milk mixture to the flour and beat with an electric beater until completely smooth.
4. Cover in plastic wrap and stand in a warm place for 1 - 1½ hours until doubled in volume and full of air bubbles.
5. Mix the baking soda with the water and use your electric beater to combine this with the batter.
6. Heat a heavy based frying pan over a medium heat and grease with a little butter.
7. Grease your crumpet moulds (baking rings) - keep them greased throughout the cooking. Place your moulds on the hot surface and place 2-3 Tbsp of mixture inside the mould.
8. Within a short period of time your crumpets should get small bubbles all over the surface that begin to break.
9. Once the surface is covered in broken bubbles and a light skin has formed you can gently remove your crumpet from the mould, turn and cook on the other side.
10. Remove from the pan and snuggle your crumpets in a clean tea towel while you cook the rest.
11. The crumpets can be eaten fresh or toasted.
You can spread it with butter, jams, honey or anything else you fancy. For me, i love it with just butter.