We were first introduced to the whole concept of crumpets-for-breakfast when we came here to study, and picked them up at a local Coles or Woolworths for $0.99. We buy them coz they were cheap, not necessarily the best thing to eat for breakfast. They are usually hard by the time they get into our toaster, and they can taste like cardboard – I know, highly unappetizing for breakfast.
All this changed, until we tried crumpets at Crumpets, Victoria Park – they were soft, fluffy, piping hot from the frying pan – and topped with butter and honey, they were divine!! This opened up a whole new world, if we knew crumpets should taste like that, (brainwave!) we should so totally make our own! We didn’t really know how to even start making crumpets so we turned to Dr.G (our term of endearment for Google) and tried out a recipe the first time, sometime last year. It was a success and so easy to make! I’ve lost that recipe unfortunately, but we knew roughly what to do…so we invited a few friends over to make it for the second time.
Our recipe was adapted from Home Baking Cookbook which I got from Hubby for Christmas (he knows my heart, and my love for cookbooks – I’m surprised he got me something that I could really use, considering my cookbook collection is growing by the minute!)
Makes: 10-12 pieces
Preparation Time: 1 hour
Cooking Time: 1 hour
350g plain flour
3 tsp dry yeast (or 15 g fresh yeast)
1 tsp caster sugar
400ml warm milk
pinch of salt
Butter for greasing
1/2 tsp bicarb soda
Make sure you give yourself plenty of time because the mixture needs to be proofed about an hour before, so allow yourself about 2 hours before breakfast for both preparation and cooking time. I got up about 7am and started preparation, but while waiting for the mixture to proof, I got a whole lot of housework done, so time is never wasted!! I think my mum just fell of her chair reading this – my daughter up at 7am, cooking AND doing the housework!! 😛 God changes people in tremendous ways, that’s all I can say!
Back to the crumpets, first make the yeast mixture. The recipe asked for fresh yeast, but I used dry yeast instead (because that’s what I had). Mix the yeast and sugar together in a bowl then mix it in with room temperature milk (make sure that your milk is not too hot, especially if you heat it up in the microwave. Overheating the milk will kill the yeast! Trust me, I learnt it the hard way :P). Once you see it turning into a browny mixture, you know you’re on the right path (and the yeast ain’t dead). Leave it for about 5-10 minutes.
Then start working on your flour mixture – measure the flour out and add in a pinch of salt. Then when the yeast mixture has risen, create a well in the middle of the flour and pour the yeast mixture into it. Mix it around until well combined then cling wrap it and leave it in a relatively warm place for the mixture to proof and rise for an hour.
When you return, it should have risen to about twice it’s original size (above). Then, combine together the bicarbonate of soda and water and mix it into the dough, you should now have a batter-like consistency (a bit thicker than pancake batter).
Heat a frying pan with butter. Using Egg-Rings (or any circular pan and heat proof contraption!), butter the sides of the egg rings well and then pour the batter into about 3/4 of the egg ring (it will rise as it cooks, so try not to pour too much). Let it brown for about 2-3 minutes on low heat. When one side is cooked (you will know when you can easily move the crumpet around), ease the egg ring off and this should be easy if you have buttered them well! Then flip them over to cook on the other side, which will be another 2-3 minutes.
They are best served piping hot with butter and honey/maple syrup. We couldn’t wait to dig in – but we couldn’t eat it alone s0 Sammy grilled some chipolatas and bacon in the grill (healthier option than pan-frying)…
Esther and Deb brought mushrooms, which we fried with butter in a pan…and hubby made coffee bought from our recent Dunsborough trip from Yahava Koffeeworks (Monte Cristo blend). It was a perfect start to a Saturday morning – with a busy day ahead of us, why not start it right? Everything fit perfectly – from the crumpets, to the crispy bacon and the yummy coffee 🙂
It was a great breakfast and even greater company – thanks for being our guinea pigs Esther and Deb! I’m sure there will be many more to come…!