how do you make crumpets?

Question

and how do you get the holes in them? Why do they come in the top and not the bottom?
I need crumpet help!

Answer 1

Home-made Crumpets

Although you can buy quite good crumpets, I do think they're fun to make - especially on a cold snowy day when everyone's housebound. Once upon a time you could buy special crumpet rings, but egg cooking rings will do equally well provided you grease them really thoroughly.


Makes 12

Ingredients
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 cooking rings and a little lard.


Heat the milk and 2 fl oz (55 ml) water together in a small saucepan till 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 it

Meanwhile, 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.

Then 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.

This recipe is taken from Delia Smith’s Complete Cookery Course.

Answer 2

Try the following
Crumpets
You need - for 10-12:
450g of flour
1.5 sachets of easy blend yeast*
tsp salt
water as necessary
butter

* The yeast is very important in this recipe as it is what gives the crumpets those characteristic holes. Dried yeast should be fine.

Sift the flour, salt, and yeast into a bowl. Gradually mix in enough water to make a batter with the consistency of thick glue or something. Cover it and stick it in the fridge for 20 mins for the yeast to activate and to rise a little.

In the meantime grease a few metal rings with the butter.
(If you haven't got these rings you can either, make some from a tin can [more trouble than it's worth, and be carful not to cut yourself if you do], use a metal pastry cutter, or cook the crumpets in the smallest frying pan you have, well greased).

Once the batter has risen, put a pan with a thick base over a medium heat, and place the metal rings in it. Ladle in about 1/2 an inch of the batter, and watch as the crumpets take shape. This should take around a few minutes.

Remove the crumpets from the rings, and serve whilst still warm with jam or cheese or whatever you like

or Crumpets
Crumpets are soft cakes made of a yeast mixture which are baked on a griddle in special metal rings. The underneath of a crumpet is smooth and brown and the top is full of small holes.
Ingredients

350 Gram Strong plain flour (12 oz)
15 Gram Fresh yeast, or 7g ( 1/4 oz) fast-action dried ( 1/2 oz)
300 ml Tepid water ( 1/2 pint)
1/2 Teaspoon Salt
1/2 Teaspoon Bicarbonate of soda
225 ml Milk (8 fl oz)
Vegetable oil

Method
Makes 24

Sift 175g (6 oz) flour into a mixing bowl and crumble in the fresh yeast or sprinkle in the fast-action dried yeast granules. Make a well in the centre of the flour mixture and pour in the water. Gradually mix together until smooth, beating well as the flour is worked into the liquid. Cover and leave to stand in a warm place for about 15 minutes until frothy.

Meanwhile, sift the remaining flour, salt and bicarbonate of soda into a large bowl, make a well in the centre, then pour in the yeast mixture and the milk. Mix to give a thick batter consistency. Using a wooden spoon, vigorously beat the batter for 5 minutes to incorporate air. Cover and leave in a warm place for about 1 hour, until sponge like in texture. Beat the batter for a further 2 minutes.

Place a large, preferably non-stick frying pan on to a high heat and, using absorbent kitchen paper, rub a little oil over the surface. Grease the insides of 3 crumpet rings or three 8 cm (3 inch) plain metal pastry cutters. Place the rings blunt edge down on to the hot surface and leave for about 2 minutes, or until very hot. Pour the batter into a large measuring jug. Pour a little batter into each ring to a depth of 1 cm ( 1/2 inch). Cook the crumpets for 5-7 minutes until the surface of each appears dry and is honeycombed with holes.

When the batter has set, carefully remove each metal ring. Flip the crumpet over and cook the second side for 1 minute only. Cool on a wire rack. Continue cooking the crumpets until all the batter is used. It is important that the frying pan and metal rings are well oiled each time, and heated before the batter is poured in. When required, toast the crumpets on both sides and serve hot with butter.

Answer 3

They're made from a yeast batter the holes are the bubbles that come from the yeast.... pour the batter into a ring in a heated frying pan with oil in the bottom and watch you crumpets come to life!! Or go to the supermarket and buy them!!!

Answer 4

You don't make them, you get them from a shop. Cheap & easy! Downside is each one absorbs about half a a pound of butter, so only have one about every two years.
As to crumpet help, I daresay you won't be short of that on this website.

Answer 5

Crumpets

Makes 10 large or 15 small
To make thinner crumpets that don’t need to be split, use only 1/3 cup batter for each, and bake for a total of sixteen minutes. If you don’t have flan rings, use clean tuna cans with the tops and bottoms removed.

1 1/4 cups milk

1 package active dry yeast

1 teaspoon sugar

3 cups all-purpose flour, sifted

1 1/4 teaspoons salt

3/4 teaspoon baking soda

2 tablespoons unsalted butter, room temperature, plus more for serving

Oil, for griddle

Jam or honey, for serving (optional)

1. Have ready four 4-inch flan rings. Combine milk and 1 cup water in a small saucepan; heat to 110°. Transfer mixture to a small bowl. Sprinkle the yeast and the sugar on top, and stir with a fork. Let stand until foamy, about 10 minutes.

2. Into the bowl of an electric mixer fitted with the paddle attachment, sift flour and salt. Slowly add some milk mixture while mixing on low speed. Slowly increase speed to medium-high while adding remaining liquid, until all flour is incorporated. Beat on medium-high until smooth, about 3 minutes.

3. Tightly cover bowl with plastic wrap; let stand in a warm place until doubled in size and dough is bubbly, 1 to 1 1/2 hours.

4. Return dough to the mixer. Dissolve the baking soda in 1 tablespoon hot water, and add to the dough; mix until well combined. Cover, and set aside for 20 minutes.

5. Lightly oil a griddle or large cast-iron skillet; place over medium heat for 5 minutes. Generously butter flan rings; place on heated griddle. Reduce heat to medium low. Pour 1/2 cup batter into rings; cook until bubbles rise to the surface and top is dry, about 10 minutes. Remove rings; turn crumpets over. Cook until slightly golden, about 8 minutes. Remove; cool on a wire rack. Repeat with remaining batter. When ready to serve, heat a broiler, and toast crumpets. Serve warm with generous amounts of butter, jam, or honey, if desired.

Answer 6

1.Take one blue piece of paper, with a '5' on it.
2.Leave the house. get in the car.
3.Go to the supermarket.
4.Buy them, you daft sod.
5.Come home, count your change, and pop them under the grill.

Some things are designed never to be made these days!

Answer 7

I don't know how to make 'em....just buy 'em it's much quicker. Warburtons are the best I think!! Mmmmm.....

Answer 8

Sorry love I only buy them.

Answer 9

I usually take a piece of dough....and then I....wait...wait for it...

"Crump It!!"

heeheehee

Answer 10

toast them yumyum

but don't burn them yucky

good luck