Prep 30 mins
Cook 15 mins
Gary Rhodes Recipe: "I love having afternoon tea cakes, hot-cross buns, and scones. They are treats the British enjoy and they are so easy to get hold of in Britain - almost every shop sells them. Crumpets warmed and served toasted with lots of butter and jam are also a favorite. So, when a friend of mine passed on this recipe to me, I just had to try it. They do work and, with lots of butter, are delicious".
- Sift together the flour and salt.
- Mix the yeast with a few tablespoons of the warm water.
- Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid.
- Cover and leave in a warm place until the mixture has risen.
- Once risen, check the consistency.
- If the batter is very thick, loosen with the remaining water.
- The batter should now be left to stand for 8-10 minutes.
- Warm a non-stick frying pan on a low heat.
- Butter some crumpet rings or small tartlet rings.
- Place the rings into the frying pan and pour in some of the batter until half-full (1/4 to 1/2 inches deep).
- Cook on a low heat until small holes appear and the top has started to dry.
- The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute.
- The crumpets are now ready for lots of melting butter!
- Note: The crumpets can be cooked without turning - simply cook until the tops are completely dry.
- The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.
I've never had crumpets before, so I don't know if they didn't turn out like they were supposed to or if we just don't really care for crumpets. I followed the directions exactly until I got to step 10 and there was no way that my batter was thin enough to pour at all, so I added a little more water. I think maybe I should've added more than I did, but not knowing what it should look like I tried to keep it as close to the recipe as possible. They're very salty, but not disgustingly so and lots of butter takes away some of the saltiness. The big problem for me was they tasted a little like a cross between english muffins and undercooked pancakes. Thanks anyway, but this just wasn't for us.
I love this recipe....I reduced the salt content to 1 tspn though, and had to add a little more water... but all that put aside 12/10. YUMMY!!!
I think this recipe would have been great if the salt amount was less - should it be 2 TEAspoons, rather than 2 TABLEspoons?