Crumpets

This morning, I made a nice fresh batch of homemade crumpets. Although these are best eaten after 24 hours, I sacrificed myself and had two for breakfast.

These little beauties freeze perfectly for up to three months or can be eaten fresh for four days (never a chance in my house) I will make more batches over the coming days to have a stash in my freezer.

I have tried a few different recipes over the years, but found this recipe by Warburton's (Commercial Crumpet makers in the UK)to be better than the store-bought version. During Covid, they released their secret recipe, and it has been a game changer for me, never buying crumpets again.

Ingredients

• 150g plain white flour

• 200ml warm water

• ½ tsp salt

• ½ tsp sugar

• 1 tsp baking powder

• 1 tsp dried yeast mixed into about 1 tbsp of warm water

Making the Batter

1. Combine Flour, Water, and Salt in a mixing bowl and whisk for about 3-4 minutes or until your arm gives out. You can do this with a mixer for about 2 minutes

2. Add the sugar, baking powder, and the yeast mixture and whisk for a further 30 seconds until you have a smooth, clear batter (no lumps).

3. Cover the mixing bowl and rest in a warm place for 15-30 minutes to allow the yeast to activate. The batter will expand, and the top will become bubbly.

I purchased these silicone egg rings from a bargain shop, and they are ideal for this recipe. They do not stick, and the little handle makes it easy to lift them off the crumpet.

You could use cookie cutters of any shape (who said a crupmet had to be round) or even a tuna tin with both ends cut out.

Cooking

1. Preheat your frying pan to medium-high and lightly grease your crumpet rings and pan with butter.

2. Place 60g or 1/4 cup of mixture into each ring and watch the magic begin.

3. Once the bubbles start appearing on the surface (about 1-2 mins), turn the heat down to medium-low and cook for a further 3 minutes, and watch the bubbles start popping (quite mesmerising).

   
   

4. 

   Once the bubbles have stopped popping and the surface is set, you can use a skewer to pop the final few bubbles (This is fun).

5. Remove the crumpet rings and flip the crumpet for a further 15-20 seconds to get a light browning on the top.

6. Remove from the pan and place on a cooling rack, or just add butter, your favourite topping, and enjoy.

7. Repeat the process until all your batter is used. A single batch makes 6-7 crumpets.

   
   

   Notes:

   Heat control is important for this recipe to work. You need a medium-hot pan to start the process, then medium-low to keep the bubbles popping but not too hot, burning their little bottoms. As every stove is different, you may need to make adjustments to suit your cooktop.

   
   

   Costing:

   Purchased crumpets - $5.00/6 pack.

   Homemade crumptes - $0.85 per batch(6).

   Nagi from Recipe Tin Eats has produced a short video on how to make these crumpets. Crumpet recipe from a crumpet producer. Well worth watching.