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homemade crumpets

June 17, 2010

Toasty warm bed.

It’s my favourite place in the entire house (kitchen included), and especially on the frosty winter mornings we’ve been having of late. But if there’s one thing that will have me humming down the stairs, it’s the promise of breakfast.

A slow breakfast. The type that involves multiple mugs of milky tea and something warm to munch on. The type that you don’t need to get changed out of your flannelette pyjamas for. The type that involves crumpets.

Oh, I know. You’re pooh-pah-ing me already.

“Crrrrrrum-pets?!” you spit out “Those bubbled, flaccid, tasteless things that come from the supermarket smelling like plastic?”

But no! For these are home-made crumpets that even the Bean was fond of (and she is not fond of much).

Robust. Slightly salty & yeasty. Pock-marks perfect for sopping up an overflow of butter and mulberry jam.

And, if you must know, even better later that night when the slight crisp on the top had mellowed out into a spongey, munchable, textural treat. Toasted on the bottom only. Topped with more jam. Eaten with more tea. Staining fingers and tongues alike whilst we fell asleep watching South Korea beat whoever they were playing.

And not just bliss for the Bean and I, for even the mostly-British-one appreciated them.

Which is approval enough, don’t you think?

[and a heartfelt thank you to all for the messages, emails & comments from the last post. things are back to normal, and I am catching up with them. much love. xx]

home-made crumpets

(a tweaked recipe by Shez-who-admits-to-tweaking-and-not-inventing, with thanks to “the bread book” by Sara Lewis)

makes 9 or 12, depending on how many you stuff up

you will need:

150ml milk
150ml water
200g plain flour
3/4 tsp salt
1 tsp yeast

how to do it:

1. Haul yourself out of your toasty warm bed. “It’ll only take 15 minutes” you will tell yourself. “And then I’ll get to stay in bed for another hour.”

bubble bubble

2. Tip the milk & water into a small saucepan & heat until it is warm. Don’t boil it now, we’re looking for bathwater temperature… or warm bed temperature.

beware the yeast for it will ruin your sponges!

3. While the milk & water are warming, combine the rest of the ingredients in a bowl that’s twice too big for the ingredients. Then tip the milk mixure in and stir with a wooden spoon or spatula until you have a thick, smooth batter.

BUBBLE BUBBLE

4. Cover the lot up with a towel and tuck it somewhere warm for an hour while you go back to sleep. It will look lively and full of bubbles when you wake it up later.

it's getting hot in here

5. Grease and heat a flat, heavy bottomed pan and two egg rings until they are hot. Pour batter into the egg rings until they are 3/4 full and watch the bubbles rise to the top! When the top is bubbly and dry, pull the egg rings off and flip them to toast the tops, just a little.

check out my sunny side

6. Keep frying them up until all the batter is gone. Top with jam and butter and down in a happy Saturday morning frenzy.

Hints: Like pancakes, the first batch will be fairly rubbish, but don’t despair. They’ll get better as you go along. You can use more than two egg-rings if you like, but it means you’re wasting more batter on seasoning them, yeah?


  • #1
    June 17th, 2010

    Every morning I struggle to pull myself out of my warm bed. I even make myself late just to get an extra few minutes of warmth.

    Oh I have never seen home made crumpets before. These look great. I might have to cook them one lazy Sunday.

  • #2
    June 17th, 2010

    mmm crumpets nom nom and ooh star shaped butter? so cute!

  • #3
    June 18th, 2010

    I can’t even remember the last time I had a crumpet. Thanks for the reminder that I should make some. These look great and a nice way to stay in bed longer munching on delicious crumpets.

  • #4
    June 18th, 2010

    Oh, I didn’t know that crumpets were pancake-like in nature. Always thought that they were more of a baked/steamed product.

    It’s amazing what you can learn.

    I must say that I’m one of the ones that thought “crumpets? really?” but freshly made ones look rather appetising 🙂

  • #5
    June 18th, 2010

    So cute! And I bet they were yummy 🙂

  • #6
    June 18th, 2010

    I loooove crumpets! I can happily munch on store bought ones but those look so much better! Never realised they were so easy to make 🙂

  • #7
    June 18th, 2010

    […] This post was mentioned on Twitter by James Fridley, shez lee. shez lee said: what are you eating for brekkie this weekend? perhaps a homemade crumpet (or three?) – a new post on onebitemore: http://bit.ly/beWBmb […]

  • #8
    June 18th, 2010

    Always love your post – they have this nice comfortable tone :). So, I will get out of bed for these if you make me some 😛

  • #9
    June 18th, 2010

    this looks great and so much nicer then the store bought ones they are so plastic tasting and looking 🙁

  • #10
    June 18th, 2010

    I tried these and I think I made them wrong. I found that what I considered to be a “thick smooth dough” ended up requiring only about half of the milk and water. The end result was dough that could not be poured, but rather had to be spooned into the molds (it wasn’t terribly thick, but enough to not pour easily).

    Should the dough be wetter? Should all of the liquid be used or did you not use it all as well?

    Thanks!

  • June 19th, 2010

    Hi Orchid 🙂

    Sorry – my misdescription. I ladled the batter into the egg-rings. I used all of the liquid when I made mine and having it a little thinner helped the bubbles to rise to the top easier.

    Thanks for picking that up!

  • #11
    bigbite
    June 19th, 2010

    ah! after 2 weeks in SEAsia, I can make do with simple crumpets – if I can overcome my jetlag… whoo! free wifi in low cost carrier terminal!

  • #12
    June 19th, 2010

    Waking up for the godawful early soccer matches has been really hard – but if someone made these delicious looking crumpets, things would have been alot easier to swallow. Might’ve even made our humiliating defeat to the Germans bearable!

  • #13
    June 23rd, 2010

    I made these once many years ago when I was very young and I loved them. I don’t know why I haven’t made them for my kids. Thanks for reminding me. Beautiful!

  • #14
    July 30th, 2010

    The crumpets go along perfectly with tea. I think homemade crumpets are the best. I just need to find a place that makes them fresh.

  • #15
    April 8th, 2011

    So much useless dribble about crumpets. I’m HA and while the BB is on I found what I was looking for. Thanks Yay

    Anywho I’ll be off now to make the batter and then go for it. Got Pure Dark honey to drizzle.

    Toodles

  • #16
    Billy Bunt
    May 25th, 2011

    Seems that only one person tried this recipe and surprisingly didn’t figure out that yeast needs SUGAR to activate.

    I’d surmise you’d mistakenly neglected to insert 2-4 tablespoons of sugar when compiling this post.

    Cheers, Billy

  • May 26th, 2011

    Hi Billy,

    I’ve made this recipe a number of times without issues. Also, yeast does not need additional sugar in order to activate – there is sufficient sugar in the starch found in flour for the yeast to feed on. That’s why the recipe has such a long proofing time – it allows the yeast to break down the starches into simpler sugars (like glucose), and in doing so gives the dough a slightly more complex flavour than if a quick rise with added sugar had been used.

    Hope that clears things up for you!

    Shez

  • #17
    San
    November 24th, 2011

    Can’t wait to try them. Thanks for posting Shez!

  • #18
    May 12th, 2012

    […] Homemade Crumpets from onebitemore […]

Shez