hot crumpets

A craving for something hot and comforting last weekend resulted in a batch of crumpets being whipped up. I have always wanted to try making crumpets, and reading the latest issue of Homegrown from the NZ Gardener magazine ('Live off your land for less') they featured a recipe from Bees Online. I don't have egg rings so used a couple of small tins with the ends removed using a can opener, which worked pefectly well, although they do need to be well greased to stop them batter from sticking. I ran a sharp knife around the edge before I turned them over to ease them out of the mould. These are delicious and perfect for afternoon tea when it is cold outside. These homemade crumpets are not as tunneled on top as 'bought ones' but they have a beautiful spongy texture.

crumpets

1 1/2c hot water

1 c milk

1 tbsp dried yeast

1 tsp sugar

2 1/2 c flour

1 tsp salt

1 egg

Mix hot water and milk in a bowl. Add yeast and sugar and stir to dissolve, leaving in warm place for about ten minutes. Combine the flour and salt and microwave on high in ten second bursts until warm (about 30 secs) Whisk four and egg into the yest mix to form a smooth batter. Cover bowl with a teatowel and leave until doubled in size, about 3 minutes. Heat a fry pan, greasing generously, add greased egg rings (or tuna cans with the top and bottom taken off) and spoon batter into the moulds. Cook gently until bubbles form on the surface. After 3 minutes or so turn over to brown the other side. Serve hot with butter and honey.