This recipe has become one of our favourites. It makes about 20 crumpets, but I guarantee they won’t last long! They can be toasted and eaten at any time of the day, if you like you can top them with suitable low protein cheese or fried mushrooms, or something sweet like jam, honey, or suitable syrup. We love them just lightly toasted and spread with enough butter to trickle down into the holes of the crumpet and served with a hot cup of
tea.
You will need 4-6 egg rings with handles for cooking. There are lots for sale on the internet. The ones I use are metal, non-stick and measure 9cm in diameter and 1.8cm deep, and these are an ideal size. I cook them on a griddle, just because I have one, but a large shallow frying pan will do the job just as well. The secret to good crumpets with lots of holes is slow cooking, so don’t be tempted to rush it. Fate Crumpets freeze well.
INGREDIENTS
500g Fate Low Protein All Purpose Mix
sachet yeast
1¼ tsp salt
50ml oil
600ml warm water
Few drops of browning
oil for cooking
Place the Fate Low Protein All Purpose Mix into a mixing bowl. Stir in the yeast and salt. Using a baby’s bottle, measure the oil and warm water and place into a jug with the browning. Add the liquids all in one go to the mixture in the bowl, and use a balloon whisk to quickly mix everything together to make a smooth thick batter.
Use a scraper to scrape the mixture down from the sides of the bowl. Cover with cling film and leave in a warm place, until double in size.
Place the griddle or large frying pan onto a low - medium heat. Lightly grease with just a little oil. Grease the egg rings lightly as well and place them onto the pan or griddle to heat.
When the mixture is doubled in size, take the cling film off the bowl and using a large spoon, stir the mixture until it is almost smooth again.
Place enough batter into each egg ring to almost fill it. Level the tops of each one with a spoon dipped in water. Leave to cook slowly until the top of the crumpets are risen and look dry, and the base is golden brown. This will probably take 3-4 minutes.
Use the flat side of a knife or pallet knife and holding it at a slight angle, scrape off the uncooked batter from the top of each crumpet. This will reveal the traditional holes. Place the uncooked batter back into the bowl to be used. At this stage, you can use a skewer to reveal a few more holes in the crumpet if liked. Leave to cook for another 30 seconds or so. Gently turn the crumpet out of the ring and turn it over.
Continue to cook for a further 3-4 minutes until lightly browned and cooked all the way through. Remove to a wire rack to cool. Continue with the rest of the batter. Serve lightly toasted.
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