Recently I have been craving crumpets. I miss the convenience of popping them in the toaster for breakfast, or when I want a snack, and then topping them with mature cheddar cheese before microwaving them for about 12 seconds so that the cheese just starts to bubble. Crumpets are slightly spongy on the inside and crispy on the outside; they have a distinctive taste despite the general baking ingredients. Crumpets were served as a part of traditional English High Tea, I am told, along with neat cucumber and salmon sandwiches, small iced cakes and a pot of proper tea made with real tea leaves. This explains why when growing up in Jamaica people would tease me, constantly asking if I wanted “crumpets and tea” in a fake English accent.
Live, Love, Eat!
- 450 g self-rising flour
- 1 sachet (7 grams) easy bake yeast
- 300 ml water
- 300 ml whole milk
- 1 teaspoon sugar
- 1 teaspoon salt
- vegetable oil
- Heat the milk and water together over the stove until it is warm (not too hot to touch).
- Place all of the dry and wet ingredients into a bowl and beat until smooth; approx. 1-2 mins.
- Cover the bowl and let it rest until the mixture has doubled in size; approx. 45 mins.
- In a large frying pan, over medium heat, add 2 tbsps of oil and also grease the egg rings before placing them in the pan.
- Once the oil is hot, fill the egg rings halfway with the crumpet mixture and cook for 4 mins until the mixture bubbles.
- Turn the crumpets over and cook for another 2 mins.
- Once ready to eat, toast your crumpets and serve with cheese, butter or jam.
- When cooking the crumpets rise so remember to fill your egg rings halfway!