November 22, 2008
Tea with Delia? Delia Smith's Crumpet Recipe
You really need to take your time cooking these. Otherwise they will be doughy and yuk. And doughy crumpets are for slappers, right? I make the batter and whack it in the fridge for delicious sourdough crumpets the next morning. I'm a bit clever, sometimes. You could get these started early in the day and have them for afternoon tea. That would be clever too. This recipe makes 12.
8 oz (225 g) strong plain flour
1 level teaspoon salt
1 level tablespoon dried yeast
1 level teaspoon caster sugar
½ pint (275 ml) milk
You will also need a thick-based frying pan, some egg rings and a little lard.
Heat the milk and 2 fl oz (55 ml) water together in a small saucepan until they are 'hand hot'. Then pour into a jug, stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on itMeanwhile, sift the flour and salt into a mixing bowl, make a well in the centre then, when the yeast mixture is frothy, pour it all in.
Next use a wooden spoon to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy.To cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a medium heat.
Arrange the rings in the frying pan and, when the pan is hot, spoon 1 tablespoon of the crumpet batter into each ring. Let them cook for 4 or 5 minutes: first tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes. Now take a large spoon and fork, lift off the rings and turn the crumpets over.
Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets. Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.
Slapper Tea-Cup and Plate from here
Posted by pip lincolne