18 March 2014

31 Days of MOO No. 18 - Crumpets!


At the Sustainable Cheapskating workshop on Sunday I had a small basket of produce I'd picked from the garden that morning. In pride of place was a slightly misshapen butternut pumpkin. I love butternut, it's my pumpkin of choice for baking.

But this pumpkin was allocated for soup. Freezer stocks were gone and Hannah was begging for pumpkin soup. With pumpkins being so expensive she had to wait until ours were ready, and Sunday was the day.

Sunday night we made a big pot of creamy gold pumpkin soup and it is delicious. We also made a batch of crumpets because in our house you can't have soup without crumpets - the two just naturally go together. Yum!

Crumpets are another thing you can cross off your grocery list. They are almost as easy to make as pancakes - truly they are.

MOO Crumpets

Ingredients:
4 cups flour
2 teaspoons dried yeast
¼ teaspoon cream of tartar
2 teaspoons salt
1 teaspoon sugar
500ml warm water
150ml warm milk
½ teaspoon bicarb soda
Butter for greasing

Method:
Combine dry ingredients in a large bowl, make a well in the centre and add water slowly, mixing well until a thick batter has formed.

Knead well until thick and smooth. Cover and leave in a warm spot for an hour to rise.
Add the bicarb soda to the warm milk. Stir milk mixture into the dough, beating well so there are no lumps. The batter should look like thick pancake mix.

Grease  a frying pan and egg rings or crumpet rings and heat to a moderate temperature. Place 1 tablespoonful of mixture in each egg ring or 2 tablespoonfuls in each crumpet ring. Cook over moderate heat until bubbles rise, leave a little longer so the bubbles set slightly then turn crumpets and brown the tops.

After turning crumpets, remove the rings and re-grease. Then start the next batch cooking. This recipe makes about 45 egg ring or 20 crumpet ring-sized crumpets.
Toast to serve. These crumpets freeze well.

Note: You can buy special crumpet rings from cookware shops for around $3 each. A cheaper option is to use 425g tuna cans that have had both ends removed - just be careful, the edges are sharp.

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