I found this recipe on Jack Monroe's site so I'll post the link.
I wasn't totally sure about some of the measurements so I checked it against a BBC Good Food recipe (very similar but yes, Jack means tsp not tbsp) and ended up using that instead.
They stuck to the crumpet rings a bit so the edges look shaggy but, oh, they are scrummy. I think they will be featuring in breakfasts and lunches for the next few weeks.
They could be made thicker but this is the thickness I like.
Nearly forgot to say - very cheap too!
We adore crumpets! Never tried making my own though, and I don't have any metal rings so will have to get some. Funnily enough, I saw that recipe on my FB page (as I follow Jack) and also immediately thought, crumbs, that's a lot of yeast!! Yours look gorgeous. Enjoy.ReplyDelete
Just had a thought, I wonder if they could be cooked in the oven in my 4-hole Yorkshire pud tin?Delete
I'm not sure. Maybe you'd be better to cook them in the pan like drop scones - pikelets, in other words. They are quicker and equally delicious.Delete
They look lovely. I've never tried making crumpets I'll have to give it a go.ReplyDelete
They take a little time but they are very simple.Delete
I prefer pikelets which are thin crumpets to the thick variety.ReplyDelete
I do too. Both are lovely though - home made ones, I mean.Delete
I had crumpets last week for the first time in my life. Curiosity stirred by Agatha Christie and Dorothy Sayers books. Delishious warm with butter! Thank you for recipes (and if the trash gods could kindly donate cooking rings, I would be set to go).ReplyDelete
It might be worth looking in charity shops - it's the sort of thing that people donate. I was wondering if one could construct some with baking parchment or something similar, maybe shaped around a cup.Delete