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
I can see what my breakfast will be on Sunday! Thanks for the recipe!
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Hope you have a great week end and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
Thank you Helen.
Sheelagh.
Love crumpets with fig jam…must try this recipe. Thanks.
Now I know what to do with that container of coconut milk that didn’t enthrall me as much as I thought it would. Thanks!
I just love Crumpets and haven’t had some in years. I must make this wonderful recipe and I can’t wait to have them with my afternoon tea. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
And you too Helen, thanks for visiting. Sheelagh
Those look yummy……. ….I’d like to invite you to share this recipe @CountryMommaCooks Saturday Link and Greet Party starts(Fri.6pm.ct-Sun.)…..have a wonderful day:)
Have missed this week Deana, maybe next time. Thanks so much for visiting. Sheelagh
Love the sound of these. Have never heard of using coconut milk in crumpets before and I’m very much liking the sound of them.
They are lovely, think I’ll make a bigger batch next time and freeze half for lazy days
Oooh, these look delicious – just like the Hovis ones I used to be addicted to when I was little. They call for an avalanche of butter and a big puddle of raspberry jam.
No wonder I was a fat child…
Aren’t those Hovis crumpets fab. Bet you weren’t fat at all, you just needed a visually impaired elderly Dr like I had as a child – I had ‘big-bones’
I just tried some coconut bread from the Caymans and fell in love with it! No doubt these crumpets have to go on my to do list-yum! Your picture does entice-it has definitely been too long since I have had a crumpet. Delicious post!
Coconut bread from the Caymans, I can only imagine how delicious it was! Thanks Tina.
I’ve only had crumpets once, when I was visiting Seattle, but they were SO good! It honestly never occurred to me that I could try and make them myself lol. The one I tried came with a lemon curd spread, I bet that would be really good on these coconut crumpets too!
Love lemon curd, must try and make some to go with crumpets next time – sounds like a great combination, thanks Annie! S
These sound delicious! Thanks for sharing the recipe.
They are a lovely tea-time treat and toast great too
These crumpets look gorgeous! The flavour combo is delicious and of course the cuteness that is a crumpet too
Nice one!
Cheers
Choc Chip Uru
It’s all about the cute factor lately here. Need to make a big man’s meal soon
Love these! What a lovely idea to include coconut milk.
They are delicious with the coconut, took a chance and luckily they are very edible. Not always so here! Thanks for visiting, Sheelagh x.
Best part of this post, the line ‘Risque but successful.’ I found this so funny, and I’m still not sure if it was intentional or not, I’m going with intentional because it’s funnier that way
Ahem, *Blushes* french was never my strong suit
I’m still laughing.