September 14, 2024 • 7 mins
Hot homemade crumpets
Cook time: 10 minutes
Prep time: 30 minutes
Serves: makes 10-15
375 ml warm water
250 ml milk
1 tbsp dried yeast
1 tbsp raw sugar
400 g plain flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
Sunflower oil for cooking
Serve with some Marmalade & soft butter
Combine the water, milk, yeast and sugar in a jug and set aside to activate.
Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. The batter should start to bubble during this time.
10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside.
Heat a large cast iron frypan over a meduim heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes flip and continue to cook on a low heat until golden. Repeat until all the batter is used.
Serve hot with marmalade and butter.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.
Speaker 2 (00:12):
Mike vandr Alison, our resident chef, is with us now.
Good morning, Good morning. I'm very intrigued today to see
that you're talking about hot homemade crumpets, because I love
a crumpet, but I tend to think the ones that
come with the packets are quite good. Mike, I meet her.
If you make them yourself, well you got them.
Speaker 3 (00:34):
Wow, you don't have to, but they are I know
what you mean. The ones that come to the packets
are great until you make your own here and then
you get the full satisfaction of homemade crumpets.
Speaker 2 (00:49):
It is sort of It does feel like spring was
kind of in the air a week or so ago,
and the weather's kind of packed up again. So when
I saw this, I thought, eh, I think we're ready
for crumpets. We've got the cold snape over the country,
we've got the rain. A hot crumpet with a bit
of melting butter and marmalade or something, we just do
the trick.
Speaker 3 (01:04):
Really, I'm ready to go back to thirty seven degrees
and Japan no longer.
Speaker 2 (01:10):
Complaining about the humidity. I see no, no, no, have
you actually, while we're talking about the weather, I know
that you're in the garden an awful lot. Have you
got a lot of your summer planting in.
Speaker 3 (01:21):
No, Well, we've held off planting the tomatoes. We've got
all our strawberries, they are ready to rumble. And it's funny.
We've we've got the most amazing asparagus popping up at
the moment, but we've held off our corseettes, we've held
off our cucumbers, all that summer produce. Just I think
(01:41):
this week or next week is just going to be miserable,
and you know you need to give your tomatoes a nice,
good hot start. So they're in the tunnel house. They're
ready to go, but we're not taking them out just yet.
Speaker 2 (01:54):
I'm impressed.
Speaker 3 (01:55):
So you hold hold them inside. People, don't be putting
those tomatoes in the ground yet.
Speaker 1 (01:59):
Yeah.
Speaker 2 (01:59):
No, shall take that advice. Okay, crumpets. What do you
like on your crumpet?
Speaker 3 (02:05):
I'm a bit of a marma.
Speaker 4 (02:07):
Soft butter I do, and also rubs like raspberry ja yes, issues, yes,
but then there's also something really good about smooth, like
smooth peanut butter, and then you get some flaky sea salt,
sprinkle it over the top.
Speaker 2 (02:23):
It's quite good.
Speaker 3 (02:25):
Just some good old marmite, oh yeah, marmite or raspberry jam.
Try raspberry jam, and then put a little sprinkling of
sea salt over the top.
Speaker 2 (02:34):
Do you ever do do you ever use them for
sort of eggs or I don't know, something else.
Speaker 3 (02:40):
Like that, Not really, just because you've got that slight
sweetness to them. There is a little bit of sugar
in the max not not a lot, but that slight
sweetness kind of tends them not to go with savory
items more more sweeter items, I think. And then for
the crumpets yourselves, you do need to get little steel rings. Okay,
(03:00):
so kind of like pastry cutters. You can have them
all at the same size. Boy, looking at the size
your crumpet maybe a little bit bigger than a sort
of a cup. So just go into like hardware store
and they probably got crumpet rings. But honestly, just find
some round steel rings and you can use those rings
as pastry cutters. Later you can use them to form
(03:23):
your burger pedties in to shape them up so they
won't be wasted. But you do need the rings because
the batter for the crumpet mix is actually quite loose,
so if you just pour that on unlike a pikelet
or just you won't get that shape of the crumpet
they were after. Okay, So to make this all make
about ten to fifteen depending on your side. So you've
got three seventy five meals of warm water. Pop that
(03:46):
into a bowl along with two fifty mils of milk,
a tablespoon of dried year So the yeas sometimes comes
in those sachets, so a sachet is about a tablespoon,
So one sachet or a tablespoon of dried yuse and
a tablespoon of raw sugar. Combine that together and then
just set it aside. Just some we're warm, and basically
what you wanted to do there is activate the yeast.
(04:06):
So while the yeast is activating, into another bowl, you
want to put four hundred gramds of plain flour, a
teaspoon of baking powder, and a pinch of salt. Once
your yeast is activating, you can tell because it'll start
to bubble. Combine those ingredients together and then just cover
it with a damp cloth and then a game put
(04:28):
it somewhere warm, and you want that to basically ferment.
It's going to take about an hour. And what you're
looking for is for the batter to start bubbling about
ten minutes before you go to cook your crumpets. This
is where the rescue kind of gets a little bit funky.
And this is where we want to introduce all of
those bubbles which crumpets are so renowned for. Is take
a table or a teaspoon sorry of baking soda, mix
(04:50):
that with just a little bit of water just to
create a little slurry, and then add that into your
battom mix right before you start to cook. And then
take a cast iron pan, heat that up, drop in
your little crumpet molds, maybe a little bit of oil
on the bottom, and then in about a quarter of
a cup of crumpet batter into each one of those
(05:10):
molds and just have it on a low temperature. You
don't want to cook these too quickly. Just have it
on low temperture and then just cook those until you
start to see the bubble starting to form on the
top of that crumpet. Remove the crumpet rooms at that
point because your crumpet should hold its shape. And then
flip it overcook for another five minutes, and Bob's your
Auntie crumpets, so go. You don't need to flip them.
(05:33):
That's the other thing I guess you want. You could
just have them so that the top is just eerated
and bubbly, but that's your own choice.
Speaker 2 (05:40):
Oh you're not gonna have it bubbly so that the
butterle drips down into it, you know.
Speaker 3 (05:45):
I flip it because it just makes them a little
bit faster, and then I just pull them apart like
a muffin.
Speaker 2 (05:50):
Okay, Tarrant, I think it's perfect timing for this recipe.
I think we're still sort of enjoying that comfort food.
There's been a call in our house again for the
sour dough. So I got the sour dough starter organized yesterday.
Speaker 3 (06:03):
You woke up, woke up? Do you name it?
Speaker 2 (06:07):
Lucy? Well, she's so this is Lucy V. Two because
I've had Lucy and Lucy then got neglected and not fed.
So this is Lucy. Yes, Lucy, Lucy Junior is Lucy
Junior's on the bench good to go. So yeah, I'm
not looking forward to In a couple of weeks, been
able to tear back into that nice big chunks of
sour dough.
Speaker 3 (06:27):
Yeah, so is good. And the only thing with sourdough
is actually just getting that least activator or getting Lucy
woken up just at that right point.
Speaker 2 (06:36):
Okay.
Speaker 3 (06:37):
It takes two.
Speaker 2 (06:38):
Days, okay, yes, twenty four hours and then off we
go feeding, halving all that kind of nose, that sort
of those bits and pieces. So you wi wish me luck.
Speaker 3 (06:48):
Yes, we've got to stand here so Stan and Lucy
would get on really well. I'd say that's so cute.
Speaker 2 (06:54):
Thanks so much, Mike, appreciate your time this morning. You
can get that recipe good from scratch dot co dot
in z, and of course we'll get that up on
newstalk zb dot co dot ins if you have, if
you're in the mood for a knife, hot crumpet and
some melting butter and whatever else you'd like to add
on top of that.
Speaker 1 (07:12):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks a B from nine am Sunday,
or follow the podcast on iHeartRadio.
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.
Speaker 2 (00:12):
Mike vandr Alison, our resident chef, is with us now.
Good morning, Good morning. I'm very intrigued today to see
that you're talking about hot homemade crumpets, because I love
a crumpet, but I tend to think the ones that
come with the packets are quite good. Mike, I meet her.
If you make them yourself, well you got them.
Speaker 3 (00:34):
Wow, you don't have to, but they are I know
what you mean. The ones that come to the packets
are great until you make your own here and then
you get the full satisfaction of homemade crumpets.
Speaker 2 (00:49):
It is sort of It does feel like spring was
kind of in the air a week or so ago,
and the weather's kind of packed up again. So when
I saw this, I thought, eh, I think we're ready
for crumpets. We've got the cold snape over the country,
we've got the rain. A hot crumpet with a bit
of melting butter and marmalade or something, we just do
the trick.
Speaker 3 (01:04):
Really, I'm ready to go back to thirty seven degrees
and Japan no longer.
Speaker 2 (01:10):
Complaining about the humidity. I see no, no, no, have
you actually, while we're talking about the weather, I know
that you're in the garden an awful lot. Have you
got a lot of your summer planting in.
Speaker 3 (01:21):
No, Well, we've held off planting the tomatoes. We've got
all our strawberries, they are ready to rumble. And it's funny.
We've we've got the most amazing asparagus popping up at
the moment, but we've held off our corseettes, we've held
off our cucumbers, all that summer produce. Just I think
(01:41):
this week or next week is just going to be miserable,
and you know you need to give your tomatoes a nice,
good hot start. So they're in the tunnel house. They're
ready to go, but we're not taking them out just yet.
Speaker 2 (01:54):
I'm impressed.
Speaker 3 (01:55):
So you hold hold them inside. People, don't be putting
those tomatoes in the ground yet.
Speaker 1 (01:59):
Yeah.
Speaker 2 (01:59):
No, shall take that advice. Okay, crumpets. What do you
like on your crumpet?
Speaker 3 (02:05):
I'm a bit of a marma.
Speaker 4 (02:07):
Soft butter I do, and also rubs like raspberry ja yes, issues, yes,
but then there's also something really good about smooth, like
smooth peanut butter, and then you get some flaky sea salt,
sprinkle it over the top.
Speaker 2 (02:23):
It's quite good.
Speaker 3 (02:25):
Just some good old marmite, oh yeah, marmite or raspberry jam.
Try raspberry jam, and then put a little sprinkling of
sea salt over the top.
Speaker 2 (02:34):
Do you ever do do you ever use them for
sort of eggs or I don't know, something else.
Speaker 3 (02:40):
Like that, Not really, just because you've got that slight
sweetness to them. There is a little bit of sugar
in the max not not a lot, but that slight
sweetness kind of tends them not to go with savory
items more more sweeter items, I think. And then for
the crumpets yourselves, you do need to get little steel rings. Okay,
(03:00):
so kind of like pastry cutters. You can have them
all at the same size. Boy, looking at the size
your crumpet maybe a little bit bigger than a sort
of a cup. So just go into like hardware store
and they probably got crumpet rings. But honestly, just find
some round steel rings and you can use those rings
as pastry cutters. Later you can use them to form
(03:23):
your burger pedties in to shape them up so they
won't be wasted. But you do need the rings because
the batter for the crumpet mix is actually quite loose,
so if you just pour that on unlike a pikelet
or just you won't get that shape of the crumpet
they were after. Okay, So to make this all make
about ten to fifteen depending on your side. So you've
got three seventy five meals of warm water. Pop that
(03:46):
into a bowl along with two fifty mils of milk,
a tablespoon of dried year So the yeas sometimes comes
in those sachets, so a sachet is about a tablespoon,
So one sachet or a tablespoon of dried yuse and
a tablespoon of raw sugar. Combine that together and then
just set it aside. Just some we're warm, and basically
what you wanted to do there is activate the yeast.
(04:06):
So while the yeast is activating, into another bowl, you
want to put four hundred gramds of plain flour, a
teaspoon of baking powder, and a pinch of salt. Once
your yeast is activating, you can tell because it'll start
to bubble. Combine those ingredients together and then just cover
it with a damp cloth and then a game put
(04:28):
it somewhere warm, and you want that to basically ferment.
It's going to take about an hour. And what you're
looking for is for the batter to start bubbling about
ten minutes before you go to cook your crumpets. This
is where the rescue kind of gets a little bit funky.
And this is where we want to introduce all of
those bubbles which crumpets are so renowned for. Is take
a table or a teaspoon sorry of baking soda, mix
(04:50):
that with just a little bit of water just to
create a little slurry, and then add that into your
battom mix right before you start to cook. And then
take a cast iron pan, heat that up, drop in
your little crumpet molds, maybe a little bit of oil
on the bottom, and then in about a quarter of
a cup of crumpet batter into each one of those
(05:10):
molds and just have it on a low temperature. You
don't want to cook these too quickly. Just have it
on low temperture and then just cook those until you
start to see the bubble starting to form on the
top of that crumpet. Remove the crumpet rooms at that
point because your crumpet should hold its shape. And then
flip it overcook for another five minutes, and Bob's your
Auntie crumpets, so go. You don't need to flip them.
(05:33):
That's the other thing I guess you want. You could
just have them so that the top is just eerated
and bubbly, but that's your own choice.
Speaker 2 (05:40):
Oh you're not gonna have it bubbly so that the
butterle drips down into it, you know.
Speaker 3 (05:45):
I flip it because it just makes them a little
bit faster, and then I just pull them apart like
a muffin.
Speaker 2 (05:50):
Okay, Tarrant, I think it's perfect timing for this recipe.
I think we're still sort of enjoying that comfort food.
There's been a call in our house again for the
sour dough. So I got the sour dough starter organized yesterday.
Speaker 3 (06:03):
You woke up, woke up? Do you name it?
Speaker 2 (06:07):
Lucy? Well, she's so this is Lucy V. Two because
I've had Lucy and Lucy then got neglected and not fed.
So this is Lucy. Yes, Lucy, Lucy Junior is Lucy
Junior's on the bench good to go. So yeah, I'm
not looking forward to In a couple of weeks, been
able to tear back into that nice big chunks of
sour dough.
Speaker 3 (06:27):
Yeah, so is good. And the only thing with sourdough
is actually just getting that least activator or getting Lucy
woken up just at that right point.
Speaker 2 (06:36):
Okay.
Speaker 3 (06:37):
It takes two.
Speaker 2 (06:38):
Days, okay, yes, twenty four hours and then off we
go feeding, halving all that kind of nose, that sort
of those bits and pieces. So you wi wish me luck.
Speaker 3 (06:48):
Yes, we've got to stand here so Stan and Lucy
would get on really well. I'd say that's so cute.
Speaker 2 (06:54):
Thanks so much, Mike, appreciate your time this morning. You
can get that recipe good from scratch dot co dot
in z, and of course we'll get that up on
newstalk zb dot co dot ins if you have, if
you're in the mood for a knife, hot crumpet and
some melting butter and whatever else you'd like to add
on top of that.
Speaker 1 (07:12):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks a B from nine am Sunday,
or follow the podcast on iHeartRadio.
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