Tuesday, 24 March 2009

Of Crumpets and Muffins...

A week or so, this lassie started a thread on a message board I read, wanting to clarify the difference between crumpets and English muffins, the thread went on and I started to dribble at the thought of crumpets, oh dear....
So, a bit of a quiz, can you correctly label the pictures?

the answers...
A a crumpet
B an English muffin
C an American muffin
D a nice bit of crumpet !

It became obvious that I would not be able to wait until I got back to the UK to curb that crumpet NEED so I made some, this is the first time and boy, do I wish I had done it before.
So, for all those who are now dribbling at the thought of hot, buttered crumpets, here is how to make them...
5ml sugar
625ml warm milk
10ml dried yeast
400g plain flour
5ml salt
3ml bicarbonate of soda

Dissolve sugar in the milk and sprinkle on the yeast, leave in warm spot for 10 mins.
Sieve the rest of the ingredients together. 
Pour in half the milk and beat well, slowly add the rest, makes a thin batter
Cover and leave in warm spot until the batter has doubled in size.
Oil a thick frying pan and several crumpet rings - I used metal pastry cutters, oil them too.
Place the cutters in the pan on med- high heat, spoon mix into cutters, about half way seemed to work best. Let it cook on hot for a minute or two, reduce the heat and cook for 6 minutes. The top should be starting to cook through. 
Remove from cutter and turn over, cook for 2 more mins.
Serve hot with butter and golden syrup - ooohhhh my!
We had a couple as they came off the pan and polished the rest off for breakfast

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