Tea and Crumpets... Anyone???

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OHCE Leader Lesson October 2011 Ranel Lasley Tea and Crumpets... Anyone??? Tea and Crumpets is a common "tea term", and is probably the first thing folks envision when they think about a tea food.

1 OHCE Leader Lesson October 2011 Ranel Lasley Tea and Crumpets... Anyone??? Tea and Crumpets is a common "tea term", and is probably the first thing folks envision when they think about a tea food. This light meal is mainly consumed in the United Kingdom, and is much less common in the United States, where tea and toast, tea with muffins, scones, or donuts are more popular. Tea and crumpets are both served hot, the tea usually a black type of tea is often served with milk, honey, sugar, or lemon and the crumpets are generally topped with either butter or jam. After eating tea and crumpets, you may go for hours before needing a full meal, which makes this tea food the perfect type of afternoon tea time snack. 1

A crumpet is a savory/sweet bread snack. It was originally a hard pancake cooked on a griddle; but, through the Victorian Era yeast was introduced and they became softer.

If they don t have holes then the butter can t get in! Almost all of the recipes include turning the crumpets and cooking on both sides.

2 A crumpet is a savory/sweet bread snack. It was originally a hard pancake cooked on a griddle; but, through the Victorian Era yeast was introduced and they became softer. Later, more baking soda was added to the recipe, creating the typical holes in the crumpet. Some will tell you the most distinguishing and important features of crumpets are the holes. If they don t have holes then the butter can t get in! Almost all of the recipes include turning the crumpets and cooking on both sides. However, some sources say that the true English Crumpet is only cooked on one side. Crumpets are usually circular shaped, with a flat top, and a spongy texture. Crumpets, by themselves, have a bland taste. They are usually eaten warm, with a topping. Common toppings include butter, golden syrup, jam, or melted cheese, but other unique choices are enjoyed too - from peanut butter, to marmite, to lemon curd! Crumpet Recipe #1 2 cups of bread flour 1 and 2/3 cups of all-purpose flour ¾ of a teaspoon of cream of tartar 2 1/4 teaspoons of active dry yeast ½ teaspoon of sugar 2 ¼ of a cup of warm water 2 teaspoons of crushed sea salt ½ teaspoon of baking soda 2/3 cup of full-fat warm milk Butter or oil, for greasing Topping of choice Sift the flour and cream of tartar together into a bowl. In a medium bowl, mix the yeast and the sugar together with ¾ of a cup of warm water, and let stand until the water becomes foamy. Stir in the remaining lukewarm water. Mix the yeast mixture into the flour mixture, and beat vigorously for two minutes, or until you get a thick, yet smooth batter. Cover the bowl with cling wrap and let it stand in a warm spot until the batter rises and then falls. This will take around one to one and a half hours. Add the salt to the batter, and beat for about 1 minute. Then, cover the bowl again and let stand for 15 to 20 minutes. Mix the baking soda and warm milk together in a mug; then, gently stir it into the batter. Heat an oiled griddle or frying pan over medium-low heat for two to three minutes. 2

If holes do not form on the crumpet-to-be, add a little more warm water - one tablespoon at a time - to the batter in the bowl and try again.

3 Put a greased crumpet ring onto the griddle/frying pan, and spoon about 1/3 cup of batter into the ring. Remember: the amount of batter you will need to make a crumpet depends on the size of your crumpet ring. Aim to get the crumpet to a thickness of about ¾ of an inch. Watch for holes. If holes do not form on the crumpet-to-be, add a little more warm water - one tablespoon at a time - to the batter in the bowl and try again. If the batter is too runny and leaks out under from underneath the ring, work in a little more all-purpose flour and try again. Once the batter is at the right consistency, cook the crumpets in batches of three. Flip the crumpet. When the crumpet's top is covered with holes (this should take around seven minutes) it is ready to be flipped. To flip a crumpet, remove the ring using tongs, and then flip the crumpet with a spatula. Cook the second side of the crumpet until it turns pale golden brown. Remove the crumpet from the griddle. Serve the warm crumpets with your topping. You can go for a hot topping - like melted cheese or butter - or something colder like jam, or marmalade. If you're making the crumpets for more than just yourself, it's a good idea not to put the toppings on the actual crumpet but let the other people serve themselves - not everyone may enjoy marmite covered crumpets. Crumpet Rings If you don't have crumpet rings, save pineapple cans and cut off the tops & bottoms. Metal cookie cutters will work well. This set of 4 sells for $5.74. The non stick set sells for $ Before using, wipe over the rings with a cloth or paper towel greased with cooking oil and very little batter will stick to them. Season the griddle with a smear of vegetable oil, peanut oil if I have it on hand What is Marmite? Marmite is the brand name of a spreadable yeast extract that has been manufactured in England for over 100 years. It has a rich flavor and contains a number of beneficial nutrients. Its main ingredient is brewer's yeast. The Marmite Food Company's mission has been to provide a tasty and healthy food product. According to their website, the production process has hardly changed since the birth of the company. The brewer's yeast is broken down in to proteins and soluble amino acids. This mixture is filtered before being passed through a secret flavoring process. The end result is a yeast extract paste. It contains 9 calories in a 4-g serving. Marmite is very low in sugar, low in calories, contains no saturated fat and is completely vegetarian. 3

4 Crumpet Recipe #2 1 (.25 ounce) package active dry yeast 1/4 cup warm water (105⁰ to 115⁰) 1 teaspoon sugar 1/3 cup warm milk (110⁰ 115⁰ F) 4 4 tablespoons butter or margarine, melted, divided 1 egg 1 cup all-purpose flour 1/2 teaspoon salt In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving. Crumpet Recipe #3 The distinguishing feature of real crumpets are their pliable texture and the characteristic holes all over the top surface, into which the generously spread butter melts so enticingly. They are made with a rather thin yeast batter and are cooked on a bakestone in crumpet rings which are about 1" deep x 3-3½" round. Metal scone or pastry cutters make a good substitute. Makes crumpets. 3 cups plain white flour 2 teaspoons dry active yeast 2 3/4 cups of warm water 1 1/2 tsp salt 1 tsp of sugar or honey 2 TBS powdered milk 1 tsp bicarbonate of soda 2 TBS of warm water Combine yeast, sugar and one cup of warm water into a mixing bowl. Cover with plastic wrap and stand in a warm place for about ten minutes. During this time the liquid should develop a foamy head, showing that the yeast is active. Sift flour, milk and salt into another bowl, and mix well. Make a well in the center of the flour; add the yeasty water and the rest of the warm water. Using a wooden spoon, mix to a thick batter. Cover with plastic wrap, and stand in a warm place until well risen and bubbly. This will take about an hour. The batter doesn't rise dramatically, but it does expand somewhat, and the mixture takes on gases, which are necessary in the cooking process. Combine the bicarbonate of soda and the extra water, and add this mix to the dough. MIX WELL. Then leave this mixture to stand, covered, in a warm place for a further 15 minutes. Preheat a heavy based fry pan to a low heat such that oils will not burn or smoke Spray oils also allow you to coat the crumpet rings as you are ready to cook. Place enough mixture into the center of each ring to come almost to the top of the ring. (The dough does rise during cooking, and this should be allowed for in the filling of the ring.) Cook for 4-8 minutes over medium heat, until bubbles appear over the entire surface, and the dough appears 'dry'. Remove the ring, turn the crumpet over and cook an additional 30 to 60 seconds to brown the top. Remove from the pan and cool on a cake rack. If you find that the bottom is too dark (politely referred to as burnt), you are cooking too quickly. Slow it down, relax, and try again. The worst thing that can happen is that you have to make another batch.

5 English Crumpets #4 1 pkg active dry yeast or 2 tsp fast rising yeast 1/4 cup water 1/2 cup + 2 T milk 1 tsp sugar 1/2 tsp salt 1 T melted butter 1 egg - at room temp - beaten 1 cup all-purpose flour Grease inside of 6 crumpets rings. In a bowl or jug, with a spout, mix together water, milk & sugar. Heat in microwave to scald milk & then cool to lukewarm Sprinkle the yeast over the lukewarm liquid & let sit for about 5 mins until yeast has softened. Stir. Add to yeast mixture the beaten egg, salt & melted butter. Mix well. Add flour & beat until no lumps remain. Cover container with plastic wrap & leave in a warm place & let rise until batter has doubled, mins Beat down lightly & let batter rest for about 5 mins Heat electric griddle to about 365 degrees & brush with melted shortening Place rings on griddle & heat well Fill the rings at least 1/2 full with batter, dividing the batter between the 6 rings Cook until bubbles form on the tops & start to pop & the bottoms are golden The crumpets will pull away from the sides of the rings slighty Using tongs, lift the rings off the crumpets & flip them over Cook for about 2 minutes until lightly golden.. NOTE: Use a container with a spout to ease pouring. You can cook the crumpets on an electric griddle or in a heavy skillet on top of the stove. Just make sure your skillet is completely flat or the batter will run out underneath the ring. Quick Crumpets #5 Yield: 20 (Depending on size) 2 cups plain flour 3/4 cup granulated sugar 3 teaspoons baking powder 3 eggs 1 cup milk 30 g melted butter Prep Time: 10 mins Total Time: 20 mins 1. Mix everything, leaving butter for last. 2. Grease a flat bottomed frying pan or griddle. 3. Drop or pour small amounts of batter onto griddle. 4. Turn and cook other side when bubbles break on surface of crumpet. 5. Heat should be medium to get a deep, even golden color. 6. Serve warm with butter and jam. 5

"Fruits, vegetables, and tea all contain important antioxidants. Research suggests these phytonutrients may contribute substantially to the promotion of health and the prevention of chronic disease.

6 Tea has been consumed for several thousand years. And more tea is consumed each year around the world than any other beverage except for water. Tea & Health Recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, both black and green, may contribute positively to a healthy lifestyle. "Fruits, vegetables, and tea all contain important antioxidants. Research suggests these phytonutrients may contribute substantially to the promotion of health and the prevention of chronic disease. For example, recent research studies reveal the antioxidants in tea may inhibit the growth of cancer cells and support cardiovascular health," stated Jeffrey Blumberg, Ph.D., F.A.C.N, Chief of the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. Must-Have Tea Tools Kettle: Stovetop or electric, kettles are designed to heat water. Electric kettles outfitted with temperature settings are great you never have to worry about scalding fragile green, white and herbal teas. Teapot: Perfect for sharing, teapots allow you to brew enough tea for two or more. And when they re not in use, they double as décor! Strainer: Loose tea produces more flavor than tea bags, and a mesh strainer makes it easy to steep. Or try a two-in-one teapot with a built-in strainer! High Tea or Afternoon Tea? While high tea may sound more regal and fancy, you may be surprised to learn it s not actually the proper name for what we picture when we think of the typical tea party. In other cultures, high tea is made up of heavier foods like meats, eggs and cheese, served at high tables and held in place of early dinner. Afternoon tea or low tea (named for being served at a smaller lounge or café style tables) is lighter and more casual. It may be served in outdoor spaces or in a lounging area with delicate pastries, small sandwiches and decorative tea sets. Your Cup of Tea Amazingly, all tea leaves come from the same basic plant, Camellia Sinensis, a type of evergreen shrub. Different tea flavors are based on how long they ve been fermented and a blending of additives such as essential oils or herbs and spices. 6

There are three main types of teas, black (fully fermented), green (unfermented), oolong (partially fermented), and a few slight variations on those types.

7 There are three main types of teas, black (fully fermented), green (unfermented), oolong (partially fermented), and a few slight variations on those types. English Breakfast, Earl Grey and Chai are all blended teas that are often served at afternoon tea parties. Feel free to serve your personal favorites or ask your guests to bring a few teas they d like to try or share with everyone. Brewing the Perfect Pot Like the perfect pot of coffee, brewing the perfect pot of tea takes practice, but here are a few helpful tips to keep in mind: Start by boiling cold, fresh water in a teakettle on your stovetop. Measure out the tea: 1 teabag or 1 teaspoon of tea leaves per 1 cup of water. Preheat your teapot by rinsing it with very hot water. Add your bags or leaves to the pot first and pour boiling water over them. Follow directions for the specific tea for steeping, anywhere from 1 to 5 minutes. Remove bags or leaves from the pot and serve in teacups with saucers. How To: Steep Tea Steep(ing) is defined as to soak in liquid in order to cleanse, soften, or extract a given property from or to infuse or subject thoroughly to. Steeping tea is actually very simple. All you need to do is pour some water over some tea leaves. But there are still some main rules to follow. Always use cold, fresh water for boiling. Don t re-boil old water. Pour the water over the tea directly into the cup. Not the other way around don t throw the tea to a cup already filled with hot water. If you re using tea in teabags, don t squeeze the teabags after the steeping is done. Always cover the cup with something (e.g. a small plate) for the entire time of steeping. When steeping is done remove the leaves immediately. Don t let the tea to cool down, drink it while it s warm. There are several varieties of teas and their property make up determine how you want to steep your tea to maximize the flavor and health benefits. There are 5 different well-known types of tea: White, Green, Black, Oolong, and Herbal. Below is a brief description of each tea, steeping time, water temperature, and their health benefits. White Tea: Description: White tea is the least processed of all teas, the leaves are withered and dried to create a smooth, subtle flavor. Temperature: Brewing white tea requires hot water at 175º (simply add two ice cubes for every 8 oz of boiling water to achieve this temperature). Amounts: Use 1.5 tsp of loose tea per 8 oz of water Time: Steep for 4-5 minutes if using unflavored white tea and 1 minute for flavored white teas. Benefits: boosts immune system, better skin and complexion, high amounts of antioxidants 7

8 Green Tea: When the tea leaves are picked and dried they are heat-treated to stop fermentation. Temperature: Brewing green tea requires hot water at 175º (adding two ice cubes for every 8 oz of boiling water achieves approximately this temperature). Amount: Use 1 tsp per 8 oz of water Time: Steep for one minute. Special Greens Time Instructions: Hand-rolled teas will take about 2 minutes to steep and shade grown tender teabud teas (like Gyuokuro) only need seconds to steep. Benefits: antioxidants, boosts immune system, lowers risk of heart disease, healthy teeth & gums, and weight loss Black Tea: Description: Black tea is a fully fermented tea creating a full bodied taste. Temperature: Loose leaf black teas tea usually requires hot water at 195º. Amount: 1.5 tsp of loose tea per 8 oz of water. Time: Steep time of 3-4 minutes. Benefits: heart health, increased circulation, and lowers blood pressure Oolong Tea: Description: Oolong tea undergoes slight fermentation and oxidation. Temperature: Loose leaf oolong teas tea usually requires hot water at 195º. Amount: 1.5 tsp of loose tea per 8 oz of water. Time: Steep time of 3 minutes. Benefits: known as the weight loss tea, helps with digestion, burning calories and fat l Herbal Tea Description: Tea made from dried fruits, herbs, or dried flowers. Generally a more aromatic tea that can be blended with other teas and is usually caffeine free. Temperature: Loose herbal tea usually requires hot water at 208º. Amount: 1.5 tsp of loose tea per 8 oz of water Time: Steep time of 4-5 minutes. Benefits: caffeine free, antioxidants, vitamins, relaxation, pain relief, and soothing to stomach and throat Sugar, milk, and other things There s a number of different ingredients you can add to a cup of tea to make it taste even better (well, maybe not better, but differently). Sugar some people like to add sugar to every type of tea. It changes the taste of the tea in a much wider scope than just making it sweeter. Milk goes best with classic black teas, like: Assam, Ceylon or traditional English Breakfast. Lemon best with Chinese teas. But add only a little if you don t want to ruin it (it s somewhat similar to adding salt to a dish if you add just a little it improves the taste, if you add too much the dish becomes uneatable). 8

Contents. Make your own crumpets. Savory crumpet toppings: Sweet crumpet toppings. Fun with the kids crumpets

Contents. Make your own crumpets. Savory crumpet toppings: Sweet crumpet toppings. Fun with the kids crumpets Contents Make your own crumpets Page White bread Crumpets 4 Homemade Crumpets 6 Gluten Free Crumpets 7 Quick and Easy Crumpets 8 Traditional English Crumpet Recipe 9 French Cinnamon Crumpets 11 Rosemary