Crumpies – a cross between crumpets and Yorkshire puddings 🙂
Crumpies! What a wonderful creation – a cross between a Yorkshire pudding and a crumpet, perfect hot out of the oven with lots of butter and a cup of tea!
They are a Jamie Oliver recipe and are a lot easier to make than crumpets – so if you’re in a rush these are perfect.
- Vegetable oil for greasing
- 500g strong bread flour
- 1 tea spoon caster sugar
- 7g sachet of yeast
- A good pinch of bicarb
- 2 tea spoon salt
- Preheat the oven 170C/Gas 3 and grease a muffin tray with veg oil
- Place all ingredients in a bowl and pour 600ml of tepid water into the mix, whisk until combined and leave for 10 minutes
- When batters thickened pour into muffin holes until the mixture reaches the top
- Bake for 35 minutes or until golden
- Enjoy with lots of butter 🙂
Enjoy and please share if you like the recipe or leave me a comment – I’d love to hear from you 🙂
Pile of crumpet people
Crumpets in love
Our staff meeting at work was set for 10am last Friday and what better way to start a morning meeting but with fresh buttery crumpets! So I decided to make my first ever batch of crumpets – using none other than Mr Paul Hollywood’s recipe taken from his BREAD cook book. They were surprisingly easy to make BUT when I do them again I will make sure I have a lazy day to cook them as I have discovered they like a constant medium heat rather than a quick hot flash in the pan! (Coming back from watching something at the theatre at 10.30pm then making them was probably not the best idea)
- 175g strong white bread flour
- 175g plain white flour
- 14g fast action dried yeast
- 1 tsp caster sugar
- 350ml warm milk
- 150-200ml tepid water
- 1/2 tsp bicarb of soda
- 1 tsp salt
- Sunflower oil for cooking
- Put both flours in a bowl and mix in the yeast. In a jug dissolve the sugar in the warm milk, then pour onto the flour mixture. Beat the mixture with a wooden spoon until you have a smooth batter. This will take 3-4 minutes and is hard work!
- Cover the bowl with cling film and stand for about an hour. The mixture will rise and fall – this shows the gluten has developed enough for the crumpets to hold their shape (Sorry Gluten free people! I promise to find some gluten free recipes soon)
- In a jug mix 150ml of the tepid water with the bicarb of soda and salt. Stir this liquid into the batter until evenly combined. Then gradually stir in as much of the remaining water as you need to get a thick dropping consistency. Cover the bowl and leave the batter to rest for about 20 minutes. Little holes will appear on the surface.
- Heat a pan or griddle on a medium-low heat. Lightly grease the inside of your crumpet rings (This is where my gingerbread cutters came in handy) and the pan.
- Ladle in some batter to the cutter (I ladled about 3 tablespoons) and leave it to cook for 6-8 minutes. When the bubbles on the top look nearly set use a spatula and palette knife to turn it over and cook for a few minutes on the other side.
- Cook the crumpets in batches and enjoy warm with some butter or jam or both! 🙂
Thanks for reading, please try out this recipe and let me know how it goes xx