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CHILDREN &
CHICKENS WILL ALWAYS BE PICKING |
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ENGLISH CRUMPETS |
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distinguishing feature of real crumpets are their pliable
texture and the characteristic holes all over the top
surface, into which the generously spread butter melts so
enticingly. They are made with a rather thin yeast
batter and are cooked on a bakestone in crumpet rings which
are about 1" deep x 3-3½" round. Metal
scone or pastry cutters make a good substitute. Makes 12 -
14 crumpets. |
100g strong white flour
100g plain flour
2 teaspoons salt
12g fresh yeast
1 teaspoon sugar
300 ml warm milk & water
1 tablespoon vegetable oil
½ teasp bicarbonate of soda
150 ml warm water |
4 oz strong white flour
4 oz plain flour
2 teaspoons salt
¼ oz fresh yeast
1 teaspoon sugar
½ pint warm milk & water
1 tablespoon of vegetable oil
½ teasp of bicarbonate of soda
¼ pint warm water |
Method: Sift
the flours and salt into a warm bowl. Cream the yeast with
the sugar. Add the warmed milk & water, then the oil.
Stir into the flour to make a batter and beat vigorously
until smooth and elastic. Cover the bowl, put in a warm
place and leave until the mixture rises and the surface is
full of bubbles (about 2½ hrs). Break it down by
beating with a wooden spoon. Dissolve the bicarbonate
of soda in the warm water and stir into the batter. Cover
and leave in a warm place to prove for about 30 mins.
To cook the crumpets, heat and grease the bakestone
lightly. Grease 5-6 crumpet rings or scone cutter and
put them on the bakestone to heat. (Cook as many
crumpets as possible at a time as the batter will not remain
bubbly for long). Put ½" depth of batter into each
ring and cook gently for 7 to 10 minutes or until the
surface sets and is full of tiny bubbles. Using an
oven glove for protection, lift off the ring and if the base
of the crumpet is pale gold, flip it over and cook this side
for another 3 mins until it is just coloured.
If the crumpet batter is set but sticks in the ring,
push out gently with a wooden spoon. Wipe, grease
and heat the rings again for each batch of crumpets.
Wrap the crumpets in a cloth and
warm between batches. Butter generously and serve at
once. If reheating, toast the crumpets under the
grill, heating the smooth surface first and then the bubbly
top so that the butter will melt into the holes. |
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WHAT IS ONE
MAN'S FOOD IS ANOTHER MAN'S POISON |
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