Although you can buy quite good crumpets, I do think they're fun to make - especially on a cold snowy day when everyone's housebound. Once upon a time you could buy special crumpet rings, but egg cooking rings will do equally well provided you grease them really thoroughly.
|8 oz (225 g) strong plain flour|
|1 level teaspoon salt|
|1 level tablespoon dried yeast|
|1 level teaspoon caster sugar|
|½ pint (275 ml) milk|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a thick-based frying pan, some egg cooking rings and a little lard.
This recipe is taken from Delia Smith’s Complete Cookery Course.
Heat the milk and 2 fl oz (55 ml) water together in a small saucepan till they are 'hand hot'. Then pour into a jug, stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it
Meanwhile, sift the flour and salt into a mixing bowl, make a well in the centre then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy.
Then to cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a medium heat. Arrange the rings in the frying pan and, when the pan is hot, spoon 1 tablespoon of the crumpet batter into each ring. Let them cook for 4 or 5 minutes: first tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes.
Now take a large spoon and fork, lift off the rings and turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets.
Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
Light christmas cake
28 Nov 2014 23:11
27 Nov 2014 08:58
|Food and travel||
11 Nov 2014 09:07
Suet for mincemeat
27 Nov 2014 12:34
|Can Anyone Help?||
saffron yay or nay...
28 Nov 2014 17:01
21 Oct 2014 19:59
Shopping for Food Processor
27 Nov 2014 13:48
28 Nov 2014 14:30