So, what is the point of making all these tasty fruit preserves if you don’t have something to put them on? Yes, you can do toast, but crumpet is a uniquely British institution that is perfectly designed to soak up phenomenal quantities of butter and sweet toppings. <\/p>\n
Ah, crumpets. As British as tea, the Royal Family, and curry.<\/p>\n
… OK, probably more British than those particular choices \ud83d\ude09<\/p>\n
What is a crumpet? It’s a yeast-leavened bread which is fried instead of baked. The texture is light and spongy, with many holes in the surface, hence its absorption capabilities. You can top it with savoury toppings, but sweet is where it really shines. Sadly, crumpets are something which are not readily available in most US supermarkets, so I made them myself.
\n
<\/br>
\n450 grams\/1lb bread flour
\n1 packet yeast
\n300ml\/10.5oz water
\n300ml\/10.5oz milk
\n1 tsp \tsugar
\n1 tsp \tsalt<\/p>\n
Warm the milk and the water together.
\nPlace all of the ingredients into a bowl and beat until they become a smooth liquid batter (1 to 2 minutes).
\nLeave until the mixture is frothy and double in size – this will take an hour or so.
\nGrease and heat a heavy frying pan or griddle. Fill 9 cm\/3 in rings about half full with the mixture. If you don’t have baking rings, use a small frying pan and you will get something like very fluffy, thick pancakes.
\nMaintaining a moderate heat, cook the crumpets for about 5 minutes until the mixture bubbles.
\nReduce the heat until the bubbles have burst.
\nTurn the crumpets over and cook for a further 2 minutes. You can put the ready crumpets into a warm oven wrapped in a tea towel while the rest cook.
\nServe hot with butter, jam, and a nice cuppa tea.<\/p>\n","protected":false},"excerpt":{"rendered":"
So, what is the point of making all these tasty fruit preserves if you don’t have something to put them on? Yes, you can do toast, but crumpet is a uniquely British institution that is perfectly designed to soak up phenomenal quantities of butter and sweet toppings. Ah, crumpets. As British as tea, the Royal […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,24],"tags":[77],"class_list":["post-170","post","type-post","status-publish","format-standard","hentry","category-british-food","category-crumpets","tag-baking"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=170"}],"version-history":[{"count":13,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":183,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions\/183"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}