[Gllug] Stirring

[John Winters]

Jason Clifford wrote:
> On Fri, 2007-11-23 at 17:35 +0000, John Winters wrote:
>> Which immediately brings us on to recipes for making crumpets.  Home 
>> made ones are infinitely nicer than ready-made, although they do take a 
>> bit of time and patience.
> 
> Bad form to promise a recipe for better crumpets and then not deliver!

OK.  You need a griddle or large flat-bottomed frying pan and some 
crumpet rings.

First mixing:

1lb flour (preferably half and half of strong and ordinary)
1/2 oz yeast
1 pint milk and water (50/50)
1 tablespoon salt (you may want to reduce this)
1 teaspoon sugar
2 tablespoons oil

Second mixing:
1/2 teaspoon bicarb
1/4 pint warm water

And then some oil with which to oil the griddle and rings.


Warm the flour in an earthenware bowl.  Warm the oil, milk, water and 
sugar to blood heat.  Use a little of this to cream the yeast.  Mix the 
salt into the warmed flour, stir in the yeast and then add the rest of 
the liquid.  Stir very well until it's smooth and elastic.

Cover the bowl and leave the batter to rise at room temperature until 
you have a mass of bubbles and it looks like it's going to collapse. 
Beat it back down again.

Dissolve the bicarb in the warm water and stir it into the batter. 
Cover again and leave to recover for about 30 mins.

To cook, grease the griddle and rings and warm over a low light.  (It 
helps to get the rings warm too because then the crumpets stick to them 
less.)

Pour enough batter into each ring to about 2/3 fill it.  Let them cook 
gently until the bubbles have burst (producing the trademark holes) and 
there's a skin on top.  Then lift off the ring and flip the crumpet over 
to finish cooking the top.

Eat immediately.  They do not keep at all well, mainly because you eat 
them all immediately.

 From Elizabeth David's "English Bread and Yeast Cookery", modified 
slightly by me.

Cheers,
John
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