This week, with ANZAC Day nearly upon us, Roy decided he would like to make something delicious and a little bit special to enjoy. It had to be something which the soldiers might have recognised from home, and which didn’t use too many unusual ingredients which would have been difficult to get during times of war, which limited the choice a little. In the end, he decided to try his hand at something he has been meaning to make for a long time, crumpets. They are something of an iconic treat, and Roy thought they would be a lovely way to start the ANZAC Day morning. So this week, Roy Creates Scrumptious Crumpets.
You Will Need:
- 1 and 1/2 cups lukewarm water
- 1 cup lukewarm milk
- 2 tablespoons melted butter
- 3 and 1/2 cups flour
- 2 and 1/2 teaspoons instant yeast
- 1 teaspoon baking powder
- 1 and 1/4 teaspoons salt
Method:
- Put all of the ingredients into a large mixing bowl
- Beat everything together for 2 minutes until you have a thick batter
- Cover the bowl and allow the batter to prove until you have lots of bubbles. This will take between 1 hour to 1 and ½ hours
- Heat a frying pan (electric is fine) to a medium heat, but cooler than you would cook pancakes at
- Grease egg rings and lightly grease the frying pan with butter
- Spoon batter into the rings until a little under the top of the ring
- Allow to cook until the top of looks slightly set and bubbles are appearing and then remove the ring
- Allow to cook a little longer until it looks set and has lots of bubbles
- Flip the crumpet over and cook until golden on the other side
- Enjoy as you would any other crumpet!
- These are delicious hot from the griddle, or pop them into the toaster the next day if you have leftovers. You can split them and toast them as would have been the traditional English afternoon treat.