Thursday, 29 March 2012

Crumping up the crumpets

Crumpets have always been one of those things that I've never really thought about how they come about.  Growing up, they came in the packet, dose it with golden syrup, and that was that.

Fast forward 15-20 years and I came across them on a breakfast menu at a local cafe. When they came out they looked amazing, not at all like their better known processed counterpart.  In that instance I knew that I needed to know how these were made. Thanks to mobile internet a quick Google check managed to calm my burning desire for knowledge. Fast forward several months and here we are. This recipe is found in the book Breakfast by Greg Duncan Powell -must admit that it was purchased purely because it had a crumpet recipe in it.

When Dad comes to visit Melbourne the crumpet cafe is on the top of his list to visit. So it's fitting that at Christmas time, Dad gave Troy and I some egg rings that he had made from stainless steel tubing. Perfect for crumpet production.

Made from a yeasted batter, the recipe needs around a hour for it to rise - just to get that crumpety air-pocket lightness.

Verdict:  Pretty good, we had the whole pan/heat ratio not quite right, so the first couple were a little doughy.
Would we make this again?: It would only be fair to make these for my parents when they are visiting in a couple of weeks. A really easy recipe, just requires some perfecting in the pan.

No comments:

Post a Comment