Tuesday, 22 December 2015


Crunchy-soft and crinkled to your core
of cramped, cream-salted, butter-melted sating:
you comfort with your crenellated smile
as, cradled in the toaster, still awaiting
full maturity of style,
you get a bit browner than before.

Your surface is a mottled, pockmarked thing,
but then again it’s easy to spot holes
when actually these perforations make you
what you are, whilst things beyond control
are best forgotten. Instead, let’s take two
seconds, or two verses worth, remembering
that a Crumpet’s right is to a happy ending.

What are the odds...
my best blogger buddy, Lisa of Lemony Kitchen, made crumpets for breakfast too!
Go here for her version Down Under


2 cups self-raising flour
1/2 tsp salt
1 tsp sugar
2 tsp dried active yeast 
1 1/2 warm milk
1 1/2 warm water
1/2 tsp baking soda

Sieve flour into a large mixing bowl.
Add yeast, salt and sugar into the flour.
Mix milk and water, then whisk until a batter is formed.
Place a damp tea towel on top of the bowl and place in a warm place for about 1 hour.
The mixture should have risen and covered in bubbles. 
Stir well to knock out any air, add the bicarbonate of soda 
and allow to stand for a further 30 minutes.
Generously grease the inside of the crumpet rings
and add a knob of butter into a pre-heated non-stick frying pan.
Place the rings into the frying pan and add about 2 tbsp (just under half full)
of the batter into each ring.
Cook over low heat for 10 minutes until the surface has bubbled, formed holes and has dried out.
The crumpet should shrink away from the sides of the rings.
Once the rings have been removed, flip the crumpets so the tops can brown.

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