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 Crumpet Sandwiches 12 Savory crumpet toppings: Poached Egg and Smoked Salmon Crumpets 15 Crumpizzas 16 Savory Pizza 17 Bacon and Tomato Crumpet 18 Marmite Crumpet with Cheese or Crème Cheese 19 Avocado and Bacon Crumpets 20 Sweet crumpet toppings Fruit Compote with Crumpets 22 Crumpets with Strawberry Cheese 23 Rocky Road Crumpets 24 Crumpets with Fruit, Ricotta and Maple Syrup 25 Crumpets with Peanut Butter, Choc Chips and Coconut 26 Crumpets with Fruit and Cream 27 Fun with the kids crumpets Funny Shaped Crumpets (Make your own) 29 Crumpet Toppings - Classic 32 - Honey and Banana 32 - Chocolate and Banana 33 - Snicker Crumpet 33
Make you own crumpets
White bread crumpets Serves 12 large or twice as many small 450g white bread flour 550 ml full cream milk 2 Tbsp dried yeast 2 tsp white sugar 2 tsp salt butter or oil for greasing a frying pan BBQ or egg rings Prep: 1 hour 20 minutes Cook: 20 minutes 1. Warm milk in the microwave or a saucepan until "finger warm" i.e. you can keep a finger comfortably in the liquid but it feels warm. If it is too hot, let it cool down. 2. Add the yeast and sugar to the milk, stir together well. Cover the bowl with a tea towel and set aside in a warm place to ferment for 10 minutes. A sunny spot on the bench is fine. If the yeast is not frothy after 10 minutes, tip it out and start again. If the milk was too hot it might have killed the yeast, or the yeast may be too old. 3. In another bowl, sift the flour and the salt together. Microwave for 10-20 seconds to warm the flour to "finger warm" although this step is not essential, it just speeds up the process. Make a well in the center. 4. When the yeast mixture has become frothy, tip it into the flour and using a whisk, beat the flour into the liquid using a circular motion. Beat the mixture until it is smooth. It should be like a thick globby batter, if it is too thick, add a little more milk but don't make it pouring consistency otherwise it won't hold its structure. Page 4
5. Cover the bowl and leave the batter in a warm place for 45-60 minutes to double its size. 6. Heat a heavy based frying pan to medium/hot. Grease the bottom with some butter or oil. Grease 6 BBQ rings on the inside and put them in the frying pan to heat up. You can use egg rings (7.5cm) but I like the bigger BBQ (10cm) rings - you can get them at hardware shops in the camping section. 7. When the rings are hot, spoon into each one two large spoonfuls of mixture so that the rings are 3/4 full. If using egg rings, fill them to the top which is about one heaped tablespoon full. 8. Cook five to seven minutes until the top is full of holes and no longer looks wet. Remove the rings with tongs. Using a spatula, flip the crumpet and cook on the other side for a minute or two or until golden. 9. Eat while still warm with butter and jam or your favourite topping. Tip: You can freeze the ones you don't want to eat immediately. Page 5
Homemade Crumpets 1.25 c flour 1/2 c milk 1 tsp instant yeast (referred to as bread machine yeast at my grocery store) 1/2 tsp sugar 1/2 tsp salt 3 tbsp water, room temperature, divided 1/4 tsp baking soda 1 tsp butter 1. Mix up the flour, milk, yeast, sugar and salt. Add 1 tbsp water; beat slowly for a bit, then on medium until totally smooth. Cover and let sit for an hour. 2. Dissolve the baking soda with the 2 tbsp water and add to batter, stirring to combine. Put the batter aside, again, for a half hour. At this juncture, it will be poofy and bubbly and thick. 3. Butter your crumpet rings/cookie cutters WELL, especially if you are using shapier cookie cutters. Heat pan to medium, grease with butter, place the cookie cutters in and spread batter into them about 2/3 of the way in. Don t waste too much time trying to account for the little details of the cookie cutters, as those things are cooking and you want to be able to flip them all about the same time. 4. Once the bottom is browned, pop the crumpets out of their shapes and flip. 5. Continue to cook until the new bottom is browned and cool on a rack. Page 6
Gluten Free Crumpets 300 g gluten-free self-raising flour 4g dry yeast or 8g compressed yeast 20-40 ml apple juice concentrate 330 ml tepid water (OR 15g Sugar and 360ml Tepid Water) 1. Sift flour in a large bowl. 2. Dissolve yeast and apple in tepid water. 3. Add to dry ingredients. 4. Beat to a smooth consistency. 5. Brush metal egg rings with oil. 6. Heat rings in a fry pan. 7. Three quarters fill the egg rings with the mixture. 8. Cook at low heat for 8 to 10 minutes or until surface holes appear. 9. Cover pan and continue cooking for 2 to 3 minutes. 10. Remove from pan and allow to cool. 11. Repeat with remaining mixture. 12. Toast and add your favourite choice of toppings. Page 7
Quick and Easy Crumpets Serves 12 Cooking Time Prep time 15 mins, cook 30 mins (plus cooling, proving, standing) 800 ml milk 40gm butter, plus extra, softened, for greasing and cooking 2 tsp caster sugar 7gm dried yeast (1 sachet) 500 gm (3 1/3 cups) plain flour 1 tsp bicarbonate of soda 1. Heat milk and butter over a low heat until butter melts, then stand until lukewarm. Combine sugar and yeast in a small bowl, add 200ml milk mixture, stir to dissolve then stand in a warm place until foamy (4-5 minutes). 2. Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour. 3. Add remaining milk mixture, stir until smooth and combined, cover and leave in a warm place until very foamy (1-1½ hours). 4. Dissolve bicarbonate of soda in 50ml warm water, add to batter, beat to combine. 5. Cover and stand until bubbling (25-30 minutes). 6. Heat a frying pan over low-medium heat. Add a little butter, then place buttered 10cm diameter, 2.5cm deep rings in a pan and fill each two-thirds with batter. 7. Cook until mixture bubbles, small holes form on the surface and a skin forms on top (4-5 minutes). 8. Remove rings, turn crumpets and cook until light golden (1 minute). Keep crumpets warm in a tea towel while you repeat with remaining batter, thinning with a little extra milk if necessary. Serve warm immediately or serve toasted the following day. Page 8
Traditional English Crumpet Recipe Serves 24 crumpets Preparation time: 10 mins Cooking Time: 20 mins To foam batter: 2 hours 1. 12 fl oz/350ml semi-skimmed milk, warmed but not boiling 2. 1 lb/450g all purpose or plain flour 3. 1/8 oz/5g dried yeast 4. 2 tsp sugar 5. 12 fl oz/350ml finger-warm water (approx) 6. 1 tsp Salt 7. 1tsp baking powder 8. Vegetable oil for cooking 1. Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover 2. with cling film and leave in a warm draft free place until foaming - about 1, up to 2 hours. 3. Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking. 4. Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3"x 1 ½" (8 X 3.75cm) approx. If you don't have any pastry or crumpet rings then use a small, washed food can to the same measurements. Page 9
5. Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two three minutes. 6. Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam. NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes the batter is too thick add more water. Page 10
French Cinnamon Crumpets This French Cinnamon Crumpet recipe cuts back on fat by using only 1 whole egg and 2 egg whites. 1 egg 2 egg whites 1/4 cup milk 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Dash of nutmeg 8 Crumpets 1. In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg. 2. Have warming drawer heated or heat oven to 200. Heat butter in heavy skillet over medium-low heat. Dip 4 crumpets in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl. 3. Place coated crumpets in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side. 4. Transfer to a warm plate and keep warm in oven. Repeat with remaining crumpets and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup. Page 11
Rosemary Crumpet Sandwiches 2 1/2 teaspoons dry active yeast 1 1/4 cups warm water (105 to 115 ), divided 1 cup warm milk (105 to 115 ) 2 tablespoons unsalted butter, melted 2 teaspoons sugar 1 teaspoon salt 3 1/2 cups all-purpose flour 2 tablespoons chopped fresh rosemary 1/2 teaspoon baking soda 1 (3-ounce) package cream cheese, softened 1 (4-ounce) package goat cheese 36 spinach leaves 12 radishes, sliced 18 slices deli ham Garnish: whole-grain mustard 1. In a large bowl, combine the yeast and 1 cup warm water. Let stand for 5 minutes, then add the warm milk, butter, sugar, and salt. 2. Add the flour and rosemary, and stir until batter is slightly elastic. Cover with a clean, moist kitchen towel, and let dough stand at room temperature for 45 minutes. 3. In a small bowl, combine the baking soda and remaining ¼ cup water. Stir mixture into the batter. Re-cover, and let rise for 20 to 30 minutes more. 4. On an oiled griddle over medium-low heat, ladle approximately ¼ cup batter into greased 2½-inch round stainless-steel rings. Cook until the tops of the crumpets look dry, approximately 15 minutes. Page 12
5. Carefully remove molds. Flip crumpets, and cook until golden brown and cooked through, approximately 5 minutes more. Repeat with remaining batter. Set crumpets aside. 6. Preheat oven to 350. 7. Slice crumpets in half horizontally, and place on a baking sheet. Bake until lightly toasted, 5 to 10 minutes. Remove from oven, and let cool. 8. In a small bowl and using an electric mixer at medium speed, beat the cream cheese and goat cheese until smooth. Spread approximately 1 tablespoon of the cheese mixture onto the bottom half of a crumpet, add 2 spinach leaves, 2 radish slices, and a slice of ham. Finish with the top half of the crumpet. Repeat with remaining crumpets and sandwich fillings. Garnish with whole-grain mustard, if desired. Serve immediately. Serving Suggestion: Fried egg sandwich on homemade rosemary crumpet with cheddar and choice of bacon or sausage. Page 13
Savoury crumpet toppings
Poached Egg and Smoked Salmon Crumpets 2 eggs 2 crumpet 2 slices smoked salmon 15 grams butter chives 2 wedges lemon 1. Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute. 2. Remove the pan from the heat and let them sit in the water for exactly 10 minutes. 3. As the eggs are sitting, toast the crumpets. 4. Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon. Page 15
Crumpizzas 2 Crumpets Cheese One tomato sliced Chopped ham Crushed pineapple 1. Toast the underside of 2 crumpets under the griller. 2. Remove, turn over, flatten out the top, then top with cheese, sliced tomato, chopped ham and crushed pineapple. 3. Put under griller and cook until cheese has melted and crumpet is cooked. Page 16
Savoury Pizza Crumpet Tomato Puree Cheese Fresh Tomato slice Mozzarella cheese Basil 1. For a quick snack spread tomato puree and some sprinkling of cheese on a crumpet and you have your very own mini pizza. 2. Add fresh tomato slices, or mozzarella or even some basil. Page 17
Bacon and Tomato Crumpet Crumpet Bacon Egg 1. First grill the bacon under a medium heat (around 180 C) or a pre heated griddle pan. It should take about 5-6 minutes to cook through and start to go crisp. 2. Poach egg sunny side up. 3. Serve on top of the toasted crumpet. Page 18
Marmite Crumpet with Cheese or Crème cheese Crumpet Vegemite Butter Cheese or cream cheese 1. On a toasted crumpet spread on butter and vegemite and then top with cheese or cream cheese. Page 19
Avocado and Bacon Crumpets Serves 4 Preparation time 5 minutes Cooking time: 5 minutes 8 whole crumpets toasted MasterFoods Squeeze Tomato Sauce 1/4 cup MasterFoods Australian Mustard 1/4 cup Avocado 1 whole sliced Mozzarella Cheese 1 cup Grated MasterFoods Pizza Topper 1 tbsp Bacon 1. Grill bacon and cut in half. 2. Spread crumpets with tomato sauce and mustard. 3. Top with avocado, bacon and cheese. 4. Place under a hot grill until melted. Serve immediately. Page 20
Sweet crumpet toppings
Fruit Compote with Crumpets 1 cup golden raisins 1 cup dried cherries 1 cup dried apricots (quartered) 1 cup water 3/4 cup sugar 2 cinnamon sticks 1 vanilla bean (split) 2 whole star anise 1 package crumpet 2 tbsps honey 1 cup vanilla yogurt 1 Place all the compote ingredients in a saucepan and bring to a simmer. Cook 10 minutes then turn off the heat and let plump 30 minutes. Cool to room temperature. 2. Toast the crumpets in the toaster and spread with honey then toast a few more seconds. Place on a plate and top with a spoonful of the dried fruit compote and a dollop of vanilla yogurt. Page 22
Crumpets with Strawberry Cheese 4 crumpets 120 grams ricotta cheese 250 grams strawberries (punnet, hulled and sliced) 2 tbsps strawberry (fruit, fruit spread no added sugar) 1. Toast the crumpets on both sides. 2. Gently mix together the ricotta, strawberries and fruit spread. Place on each of the crumpets. Page 23
Rocky Road Crumpets Crumpet Nuts Chocolate chips Marshmallows 1. Top the crumpet with the above ingredients and pop it in the oven until melted. 2. Bake at 350 degrees until the chocolate is melted and marshmallows are toasty. 3. Serve with tea, coffee or an after-dinner cocktail for a dish that will please any guest Page 24
Crumpets with Fruit, Ricotta and Maple Syrup Crumpet Favourate Fruit Ricotta Maple Syrup Preparation: 1. Toast crumpets on both sides and spread tops liberally with ricotta cheese. 2. Top with fruit and nuts and drizzle with maple syrup to serve. Page 25
Crumpets with Peanut Butter, Choc Chips and Coconut Crumpet Peanut Butter Choc Chips Coconut Flakes On a toasted crumpet put peanut butter, choc-chips, and a little coconut flakes sprinkled on top! Page 26
Crumpets with Fruit and Cream Crumpets Favourite fresh fruit Whipped cream The versatile crumpet can also be the foundation for a quick dessert course. Having a few crumpets on hand means that you can impress uninvited guests with a tasty dessert. Topping one with fresh fruit and whipped cream makes a light summer dish for dessert. Page 27
Fun with the kids crumpets
Funny Shaped Crumpets Prep time 15 min Cook 30 mins (plus cooling, proving, standing) 800 ml milk 40gm butter, plus extra, softened, for greasing and cooking 2 tsp caster sugar 7gm dried yeast (1 sachet) 500 gm (3 1/3 cups) plain flour 1 tsp bicarbonate of soda 1. Heat milk and butter over a low heat until butter melts, then stand until lukewarm. Combine sugar and yeast in a small bowl, add 200ml milk mixture, stir to dissolve then stand in a warm place until foamy (4-5 minutes). 2. Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to incorporate a little flour.add remaining milk mixture, stir until smooth and combined, cover and leave in a warm place until very foamy (1-1½ hours). 3. Dissolve bicarbonate of soda in 50ml warm water, add to batter, beat to combine. 4. Cover and stand until bubbling (25-30 minutes). 5. Heat a frying pan over low-medium heat. Add a little butter, then place buttered 10cm diameter, 2.5cm deep rings in a pan and fill each two-thirds with batter. 6. Cook until mixture bubbles, small holes form on the surface and a skin forms on top (4-5 minutes). 7. Remove rings, turn crumpets and cook until light golden (1 minute). Keep crumpets warm in a tea towel while you repeat with remaining batter, thinning with a little extra milk if necessary. Serve warm immediately or serve toasted the following day. Page 29
Okay, and NOW the fun begins. Choose some funny shaped biscuit rings. The more basic the shape the better the crumpets will work. Page 30
With crumpets that look this good, everyone will want funny shaped crumpets. Page 31
Classic Crumpets Butter I don't think anyone will argue that the simplest, yet most favoured topping is butter. Classic,but always popular. Honey and Banana Crumpets Banana Another classic topping has to be honey and banana. This is even a favourite with some of the weight-loss programmes around. Nutritious,filling,yet tasty too. Page 32
Chocolate and Banana Crumpets Nutella or melted chocolate Crumpets Toast the crumpet, then slice it in half. Put some sliced or mashed banana in the middle, then pop the top back on, spread with Nutella or melted chocolate and let it seep through the holes. Snickers Crumpet Crumpet Chocolate Nutella Peanut Butter Alternate 1 layer chocolate nutella with 1 layer smooth peanut butter on a toasted crumpet. Repeat 4 times. Page 33