~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Monday, January 26, 2009

English Crumpets

English Crumpets... Crumpets...mmmm...On our recent trip to London, my husband and I had the opportunity to eat some delicious crumpets. So very English and just yummy! I have since then thought about them and have gone on a search for a great crumpet recipe. I wanted them to have those holes that absorb the butter so well... making them ever so delicious!

I came across a blog that showed pictures as well and decided to try the recipe based on the picture. The original recipe is from The Bread Book by Linda Collister & Anthony Blake. I did change it a bit ...using instant yeast instead of the active dry yeast or fresh that it called for in the recipe. I also adjusted the salt amount. Overall, I like the way they came out. The sponginess was there ...the holes were there... but, not as pronounced as I wanted them to be...so, I helped them along by using a toothpick when the dough was almost set to ensure there would be plenty of holes:).

They definitely were great with butter and jam. I enjoyed making heart shaped crumpets and smaller sized crumpets as well. Hope you enjoy...

Tip:I noticed that if you have more than 4 crumpet rings you can easily speed up the time by using 2 pans to cook them.~I also used a heart shaped cookie cutter and noticed it worked just as well as the rings~

Ingredients:(makes about 18)

2 cups (230g) unbleached white bread flour
1 2/3 cups (230g) unbleached all purpose flour
¾ teaspoon cream of tartar
2 1/4 tsp instant yeast*
1/2 tsp sugar
2 ¼ cups (510ml) lukewarm water
1 1/2 tsp kosher salt
½ teaspoon baking soda
2/3 cup (140ml) lukewarm milk
a griddle or cast-iron, frying pan
4 crumpet rings, about 3 ½ inches diameter, greased.

* If using dry yeast, mix the granules and the sugar with ¾ cup lukewarm water and let stand until foamy, 5 to 10 minutes. Stir in the remaining lukewarm water. Mix the yeast mixture into the flour to make a very thick, but smooth batter....

1. Sift together the flours and cream of tartar into a large bowl ( you want it to be a large bowl as the dough can easily spill as it rises.
2. Add instant yeast and sugar and mix to incorporate.
3. Mix in the lukewarm water to make a thick but smooth batter. ...beating vigorously with your hand or a wooden spoon for two minutes.

4. Cover the bowl with plastic wrap and let stand in a warm spot until the batter rises and then falls, about 1 hour.

5. Add the salt and beat the batter for about 1 minute. Then cover the bowl and let stand in a warm spot for 15 to 20 minutes, so the batter can “rest”. It is at this point that you can get your griddle/frying pan ready and grease the crumpet rings.

6. Dissolve the baking soda in the lukewarm milk. Then gently stir it into the batter. The batter should not be too stiff or your crumpets will be “blind” -- without holes – so it is best to test one before cooking the whole batch.
The batter should have bubbles throughout.

7. Heat a greased ,very clean griddle or frying pan over moderately low heat for about 3 minutes until very hot.
8. Put a well-greased crumpet ring on the griddle.
9.Spoon or pour 1/3 cup of the batter into the ring. The amount of batter will depend on the size of your crumpet ring. As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water(or milk), a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring(this can also happen if your crumpet ring is not laying flat on the surface of the pan), gently work in a little more all-purpose flour and try again. I didn't need to do that I actually added some more milk about 3-4 TBS. Just make sure not to over mix it...gently stir it. 10. Once the batter is the proper consistency, continue with the remaining batter, cooking the crumpets in batches, three or four at a time.
11. As soon as they are ready( you will notice that the batter is no longer wet) remove the ring with a towel or tongs, then turn the crumpet carefully.
12. The top, cooked side should be nice golden brown.
13. Cook the second, holey side of the crumpet for 2 to 3 minutes, or until pale golden. The crumpet should be about ¾ inch thick.
14. Remove the crumpet from the griddle. Grease the crumpet rings well after each use.


Unknown said...

Dear Ellie,

I'm so excited that I ran across your English Crumpet receipe, my husband has been talking about crumpets for a long time and has looked for them in all the grocery stores in and and around Nashville, TN. He remembers the crumpets purchased from a speciality bakery in our former hometown. Am very anxious to try them....wish me luck.

Your Montana pictures look fabulous. Thanks so much for sharing. Myrna C.

Ellie said...

Myrna, How sweet of you to take the time to comment...I enjoyed reading it. I hope you will enjoy the recipe. It is pretty close to the ones I remember in London. I so hope they come out for you.Let me know if you have any ?'s and if they come out for you.
Thank you ever so much for your sweet encouraging words...glad you like the Montana pictures:)~ Ellie

Anonymous said...

There is a big problem with this recipe. As I have no crumpet forms, I am forced to use my heart cookie cutter as well. Since I only have one, I have to make these one at a time. The problem? They take so long to cook that it is very easy to eat the one that is cooling while the other is cooking! These are scrumptious!

Ellie said...

Anon...Sorry you had to do them one by one...but there is another alternative you might want to try. You can cut both sides of a tuna can and save it. When you have accumulated enough tuna cans, you can try using those as an alternative. Just a thought...
I am glad you still liked them...even if one at a time:).
Thanks for your feedback...

Anonymous said...

Thanks for the suggestion. We aren't tuna eaters here. I'm just going to have to give in and get some forms. My only hope is that there are still some crumpets in the house when my husband comes home. I'll say it again. These are outstanding. Well worth the extra time.

Ellie said...

Anon, Aww...So glad you liked them! I am always happy to hear that:).
Again, Thank you so much for your feedback...

Anonymous said...

Wow, I keep forgetting how useful the internet really is. I have been looking for a recipe for these for 30 years. Looking forward to treating my kids when they come home from university for our winter holidays. ( southern hemisphere)

Ellie said...

Anon, Oh, I am hoping your children will like it just as well:)...
I fell in love with the crumpets on a visit to London. The crumpets left their mark on me:)...

Thanks for stopping by

Anonymous said...

My friend made these. She made rings out of tin foil. Worked great. Yes they a very delicious.

Ellie said...

Anon. Oh, that's wonderful... I'm glad your friend made them and that you enjoyed the crumpets. What a great tip to make the rings using tin foil! Definitely an inexpensive alternative... and anyone can make them. Love it!

Thank you for sharing... and for stopping by. I really appreciate it!