I am so excited and happy for you and I’m sure your mamules were delicious!
Lately, I have been very very busy, which is why sadly I have not been able to post at all lately 😦 Also, I have been training to be able to even conceive of running the Athens Classic Marathon. To my great pleasure, I am now regularly running 4+ miles in the park a lot more comfortably, beating my times constantly! This of course, means that my appetite for carbs is steadily/dangerously increasing. Which brings me to today’s post, crumpets.
Crumpets are my latest awesome discovery into the English culinary repertoire! I love them, they are amazing for breakfast, their texture is springy, kind of like a super super moist English muffin only better. From my research I have found that they are to be enjoyed as part of the English Afternoon Tea, as the saying goes: “Tea & crumpets”… however in all the teas that I have attended (and I have been to a few) they have never been an option.
- Tea: check
- Cucumber sandwiches: check
- Scones with clotted cream (which is a thick spread that tastes something cream & butter, devilishly fattening but so glorious): check
- Tea cakes (including Victoria Sponge & Madeira cake): check
- Crumpets: none
Either way, whatever time of day you deem them suitable for eating, I highly recommend them. They are cooked in a pan like a pancake, they come out tasting like a moist yeasty English muffin. Then you spread a generous dose of butter and dive right in!
To make a real crumpet, you place a round cookie cutter(10 cm/4 in diameter) in a pan and cook the dough in it. The cutter helps the dough rise higher and really take advantage of the volume achieved thanks to the yeast. Otherwise, if you don’t want to bother with the whole cookie cutter phase, you can make “picklets” which are crumpets that are not made using a mould + they have a funny name:)
- 450g/1lb plain flour, sifted
- ½ tsp salt
- 1 tsp sugar
- 2 tsp/1x7g sachet fast-action dried yeast
- 300ml/½ pint warm milk
- 300ml /½ pint warm water
- vegetable oil
- 4 cookie cutters (I only had 2)
- Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
- Leave in a warm place to rise for about an hour until it’s a light, spongy texture. Stir well to knock out any air.
- Heat a non-stick frying pan over a low heat with a tsp of oil. Swirl the oil around to ensure the whole pan is greased. Thoroughly (very generously) grease each cookie cutter and sit them in the pan one at a time. Each time, pouring in enough mixture to fill the cutters just over halfway up the sides. Leave to cook, as it cooks it will dramatically inflate and fill your cookie cutter, once small holes appear on the surface, flip over.
- Carefully, with a kitchen towel or oven mitt, remove the cutters and cook for a further minute or two. BE CAREFUL they are VERY hot!! I got quite close to getting burned on a number of occasions. Sit the first batch of crumpets on a wire rack while continuing to cook the remaining mixture.
- Serve immediately with butter(traditional) or with peanut butter, nutella, jam, cheese, poached egg… whatever you fancy really 🙂 OR you can refrigerate and pop in the toaster when you are ready to enjoy them!