You’re standing at the Woolies checkout; glancing over at Harry and Meghan on the cover of some glossy magazine, and your eyes land on a packet of crumpets piled up high on the “impulse buy” stand. “Of course I need crumpets”, you say, throwing them into your trolley. You get home, pop them in the freezer and forget about them (until weeks have gone by, the pantry is bare and you’re searching for something to eat!)
If that sounds like you, then you should try making your own. There is something ‘oh so nice’ about making something from scratch. Invite some friends over for morning tea and a playdate; pack a picnic basket for the weekend; pop one in your littlies’ lunchbox or take the leftovers to the office to share with your workmates.
Now it IS a recipe that needs to be made the day before, but please don’t be deterred by that. Throw the mixture together when you are cooking dinner one night and have it in the fridge for the next morning. Do this the night before you have a day off or on the weekend. They don’t take long to cook, so once the mixture is in the fridge, they make for a really quick ‘special treat’ breakie or morning tea option the next day.
Don’t be scared off by the fact that you need to use yeast (if you haven’t before). Add it to the shopping list and in the not too distant future, I will give you other recipes that use it up, such as making your own pizza dough!
This recipe makes HEAPS of crumpets. I sent them off to work with Cork Daddy today to share with his work colleagues. He felt a bit of a dag skipping off to the office with a cane basket swinging off his arm, but I’m sure his workmates would of enjoyed it.
crumpets (this makes a huge pile of crumpets)
4 cups of plain flour, sifted
1 1/2 teaspoons of fine salt
1 1/2 tablespoons of baking powder
2 tablespoons of castor sugar
3 cups of warm water
1 sachet of dry yeast (7 grams)
Can of canola spray, for spraying the egg rings
Butter + jam for serving
You will need to start this recipe the day before. You will also need some egg rings for this recipe.
- In a small bowl, stir the water and yeast together and set aside.
- Sift the flour, baking powder, salt and sugar together in to another large mixing bowl.
- Make a well in the centre of the flour mixture and slowly pour in the water and yeast whilst whisking. (It helps here if you have a helper to slowly pour in the water, or to keep the bowl still).
- Give it a good whisk. You want to see bubbles here.
- Pop some glad wrap over the bowl and throw it in to the fridge overnight (or for at least an hour).
- When you are ready to cook the crumpets, heat up a non stick fry pan over medium heat and add some butter to the pan. (I use my pastry brush here to coat the pan in butter).
- Using the canola spray – coat the insides of the egg rings and pop them in to the fry pan. Add a dessert spoon of the mixture in to each egg ring and cook for a couple of minutes until browned. Flip them over and brown on the other side. (If they look like burning, turn down the heat).
- Reserve the crumpets on a serving platter until you have finished cooking them all.
- Serve warm with butter and jam.
Pictured below is the mixture before going in to the fridge overnight.
Look how bubbly and “active” this mixture looks after being in the fridge overnight.
Make sure you only put a small spoonful of mixture in at a time as they will rise more than you expect!
Serve hot with some butter and jam or honey.
The perfect thing to make for a picnic.
If you make these crumpets, send me a pic here as I would love to pop it up on the blog! xx