English Crumpets- :)

* Exported from MasterCook *

ENGLISH CRUMPETS - :)

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g Strong white flour
2 1/2 ml Salt
2 1/2 ml Sugar
100 ml Milk
10 ml Dried yeast
1 pn Bicarb of Soda
Fat for frying

English crumpets are delicious when spread hot with
butter. The butter soaks into the crumpet and drips
down your chin as you bite them:)

Strong white flour is the type bakers use for bread
dough. High in gluten in makes a good risen batter or
dough. In England we have 'Crumpet Rings' which are
metal, about 3" in diameter. These are placed into a
fry pan and act as moulds while the crumpet cooks.
Crumpets can be anywhere between 2" and 5" in diameter.

Sift the flour and salt into a mixing bowl. Gently
warm the milk to just hand hot and sprinkle on the
dried yeast. Leave to stand for 10 or 15 minutes
until frothy. Add the yeast mix to flour and beat to
a smooth batter. Cover with a damp cloth and leave to
stand in a warm place for 45 minutes, or the batter
has doubled in size. Dissolve the bicarb in 15ml of
warm water and beat it into the batter. Cover again
and leave to stand for a further 20 minutes. Place a
3 inch metal pastry cutter into a hot greased fry pan.
Pour in about table spoon of the batter to cover the
base thinly. Cook until the top is set and the bubbles
have burst. Remove it from the ring, turn the crumpet
over and cook the other side for 2 or 3 minutes only.
It should just colour slightly. Cool on a wire rack.
Eat them now, or leave to go cold and toast them until
brown on both sides. Spread with lots of good butter
and enjoy:) From Ron's Plaice in Blackpool:)

From: Recipes



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