The recipe is a very good one from The Good House Keeping Cookery book. I
have been using it for years. I have a set of eight crumpet rings I use
for this. Bicarbonate of soda is baking soda.
* Exported from MasterCook *
Crumpets
Recipe By : The Good Housekeeping Cookery Book
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
350 g bread flour
1 1/2 tsp dried yeast
pinch sugar
300 ml tepid water
1/2 tsp salt
1/2 tsp bicarbonate of soda
225 ml milk
Dissolve the yeast in 50 ml of the water with the pinch of sugar.
Sift the flour into a mixing bowl, and pour the dissolved yeast into a well
in the center, follow with milk. Mix to give a thick batter consistency.
Using a wooden spoon, vigourously beat the batter for a bout 5 minutes to
incorporate air. Cover and leave in a warm place for 1 hour, until
sponge-like in texture. Beat the batter for a further 2 minutes to
incorporate air.
Place a large, preferrably non-stick frying pan on to a high heat and,
using absorbent kitchen paper, rub a little vegetable oil on the surface.
grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry
cutters. Place the rings blunt edge down on to the hot surface and leave
for about 2 minutes, or until very hot.
Pour the batter into a large measuring jug. Pour a little batter into each
ringto a depth of 1 cm.
Cook the crumpets for 5-7 minutes until the surface of each appears dry and
is honey-combed with holes.
When the batter has set, carefully remove each metal ring. Flip the
crumpet over and cook the second side for 1 minute only. Cool on a wire
rack.
Continue until all batter is used. it is important that the frying pan and
rings are oiled each time, and heated before batter is poured in. When
required, toast the crumpets on both sides and serve hot.
Typed by jazzbel@batelnet.bs
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Later,
Jazzbel
>>>>>
"A gourmet who thinks of calories is like a tart who looks at her watch".
--James Beard.