Making a one handed crumpet.

After a busy week of physiotherapy, teaching, entertaining a lively daughter, badinage with the cleaner and creative culinaria, what did I have an inkling to do last night? Yes, make crumpets. Or just one crumpet to be exact.

I’ve been dieting so it’s been a battle to make interesting sensible food.

shutterstock_96741691But it makes the occasional blow out the sweetest of experiences. I just had to be prepared for the carnage. So for the ingredients; enough to make one king size crumpet:

Serves 4
1/4 tsp sugar
50ml whole milk
25ml boiling water
1tsp dried yeast
400g strong white flour
25g plain flour
1/4tsp salt
1/8tsp bicarbonate of soda
8g butter, for cooking

Obviously it helps to have one of those spoon sets which go down to 1/4 teaspoon etc. I also had a small measuring jug.

Now for the action:

Mix the sugar, milk and boiling water in a jug and stir in the yeast. Leave in a warm place for 15 minutes until frothy.

Combine the flours in a large mixing bowl with the salt. Stir in the liquid and mix vigorously until smooth. Cover and leave in a warm place for between one-and-a-half and two hours until the batter is a mass of tiny bubbles.

Mix the bicarbonate of soda with 50ml warm water and stir it into the batter. Cover and leave in a warm place for 30 minutes.

Melt the butter and use it to brush the inside of a cooking ring. If you don’t have one of those, you can use a scone ring upside-down. The scone ring, that is. You may need to make two smaller ones if your rings are small. Heat a large frying pan on a medium-low heat and grease the pan. (I used butter. In for a penny etc.) Put the ring flat into the pan and ladle a spoonful of batter in so it is about half full. Try not to fill it too high because it may not cook on the inside.

Cook until the top is dry and covered with holes. This takes a good level of patience and vigilance.  Then push the crumpet out of the ring (you may need a knife for this operation). If eating immediately, toast the top under a hot grill until golden, then serve. That’s what the instructions said. I actually turned it over in the pan for a bit.If you’re keeping them, cool on a wire rack, then toast on both sides to reheat.

The result is a fresh, soft tasty crumpet oozing in gorgeous melted butter. Salted butter is even better.

untitled
This is the actual crumpet

Oh golly gosh, just from writing about it I’m drooling. But this is an occasional treat. Don’t tell the diet police. Have you ever noticed the quickest to criticise are the failed dieters; those who make a song and dance about their new road, claim weight loss and give up after a week.

3bMioqiIf you’re one of those fastidious bores who keep a calorie diary (like me) then you’ll have ample proof to shut the mockers up. I mentioned the carnage. It’s great to do this with a friend or two. You’ll need more rings or the formation of an orderly queue and a hot grill. Last night, my crumpet moment was utterly scrumptious.

Thank-you for reading.

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Author: mcchrystalise

Because of MS, (it's a swine of a thing) I no longer work because I no longer work. I blog about the things I think about. I love music.

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