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This was my first time making crumpets, so I decided to experiment a little.  Risque Risky but successful. Sunday morning boredom was in full swing and as pancake day is around the corner, why not.  The reason I’d never made these is that they seemed time-consuming and faffy so I usually just buy my favourite brand and toast them, smothering with lashings of butter. Not again.  These are less bother to make than yeast bread. There’s no kneading involved, just make sure you have a couple of metal rings or scone cutters and the pan or griddle/skillet does the work.  They are delicious still warm from the pan with the hint of coconut, drizzling butter and sprinkling with sugar or honey, which melts and disappears into the holes.  A soft poached egg draping one of these is looking highly probable for supper later too.  With chestnut mushrooms and maybe coriander.  May as well go the whole hog and squeeze some lemon juice for the Sunday thrill.

Makes 10 – 12 depending on size of metal rings/scone cutters. If you havent any cutters, use well washed small tuna tins with lids removed from top and bottom – don’t cut your digits though.

Adapted from ‘Mums Know Best’ by The Hairy Bikers 

You Will Need -

350ml/12oz coconut milk

350g/12oz plain sifted flour

1 x 7g sachet fast-action dried yeast

1 tsp salt

1 tbsp caster sugar

1 level tsp bread soda

150ml/5¼fl oz warm water

Butter and sunflower oil

To Do -

Warm the milk gently with the sugar.

Sift the flour into a large bowl and stir in the yeast and salt.

Stir in the warmed coconut milk with sugar and beat with a spoon or beater for 2 minutes or until the batter is thick and elastic.

Cover the bowl with cling film and set aside in a warm place for an hour.

When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a minute. Rest in a warm place for a half hour.

Brush the metal rings and griddle or frying pan with a teaspoon of oil.

Put the pan with the metal rings ontu a low heat to warm for two minutes.

Half fill the metal rings and cook for 15 minutes, or until tiny bubbles have risen to the surface and burst and the batter looks dry on top.

Turn over with ring attached and pressing gently remove the metal rings and cook for another 15 minutes.

Enjoy!

Sheelagh

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