Crumpets
Posted: Mon Sep 11, 2006 10:55 pm
Here you are.....
We use fresh yeast rather than the dried stuff.
Homemade Crumpets with Scrambled Eggs and Bacon
by Paul Hollywood
from Great Food Bites
Homemade crumpets by Paul Hollywood are a real treat - serve them for breakfast or brunch
Servings: makes 12
Level of difficulty: Intermediate
Preparation Time: 25 minutes, , plus 2 hours standing and a further 10 minutes resting
Cooking Time: 30 minutes
Ingredients
450g plain flour
1 tsp caster sugar
1 packet Yeast, fast-action
350ml skimmed milk
350ml pure spring water
1 tsp Maldon sea salt, finely ground
0.5 tsp Bicarbonate of soda
1 tbsp sunflower oil
For the scrambled eggs and bacon
4 large free-range eggs
60ml double cream
1 pinch salt and fresh ground black pepper
4 bacon rashers
Method
1. Sift the flour into a bowl with the sugar and fast-action yeast.
2. In a pan, heat the skimmed milk and water to 20C. Use a hand whisk to beat the liquid into the flour to make a smooth batter.
3. Cover the bowl with cling film and leave to stand at room temperature for 2 hours. The batter will more than double in size before falling slightly.
4. Beat in the salt and bicarbonate of soda. Leave to rest for 10 minutes.
5.Heat a griddle or heavy frying pan over a low flame. Moisten a piece of kitchen paper with oil and rub over the inside of 4 metal crumpet rings and the hot surface of the griddle, placing the rings on top of the griddle.
6. Put 3 tablespoons of batter into each ring. Cook for 6-8 minutes or until the surface is set and filled with holes.
7. Turn the crumpets and rings over with a palette knife or spatula and cook for 2-3 minutes. The first side should be chestnut brown, the second only barely coloured and the crumpets about 3cm thick.
8. Lift off the rings with a cloth. Repeat the process, making 12 crumpets in all.
9. Serve the crumpets warm from the griddle or allow to cool and then toast the pale side.
10. To make the scrambled eggs and bacon, crack the eggs into a heavy-based saucepan and gently whisk in the cream. Season with salt and freshly ground pepper.
11. Over a gentle heat, stir the eggs continuously until they look as though they are about to set. At this point, remove them from the heat and allow to finish cooking off heat.
12. Meanwhile, grill or fry the bacon until crisp.
13. Serve the scrambled eggs piping hot, piled over the crumpets. Top each portion with a crisp bacon rasher.
We use fresh yeast rather than the dried stuff.
Homemade Crumpets with Scrambled Eggs and Bacon
by Paul Hollywood
from Great Food Bites
Homemade crumpets by Paul Hollywood are a real treat - serve them for breakfast or brunch
Servings: makes 12
Level of difficulty: Intermediate
Preparation Time: 25 minutes, , plus 2 hours standing and a further 10 minutes resting
Cooking Time: 30 minutes
Ingredients
450g plain flour
1 tsp caster sugar
1 packet Yeast, fast-action
350ml skimmed milk
350ml pure spring water
1 tsp Maldon sea salt, finely ground
0.5 tsp Bicarbonate of soda
1 tbsp sunflower oil
For the scrambled eggs and bacon
4 large free-range eggs
60ml double cream
1 pinch salt and fresh ground black pepper
4 bacon rashers
Method
1. Sift the flour into a bowl with the sugar and fast-action yeast.
2. In a pan, heat the skimmed milk and water to 20C. Use a hand whisk to beat the liquid into the flour to make a smooth batter.
3. Cover the bowl with cling film and leave to stand at room temperature for 2 hours. The batter will more than double in size before falling slightly.
4. Beat in the salt and bicarbonate of soda. Leave to rest for 10 minutes.
5.Heat a griddle or heavy frying pan over a low flame. Moisten a piece of kitchen paper with oil and rub over the inside of 4 metal crumpet rings and the hot surface of the griddle, placing the rings on top of the griddle.
6. Put 3 tablespoons of batter into each ring. Cook for 6-8 minutes or until the surface is set and filled with holes.
7. Turn the crumpets and rings over with a palette knife or spatula and cook for 2-3 minutes. The first side should be chestnut brown, the second only barely coloured and the crumpets about 3cm thick.
8. Lift off the rings with a cloth. Repeat the process, making 12 crumpets in all.
9. Serve the crumpets warm from the griddle or allow to cool and then toast the pale side.
10. To make the scrambled eggs and bacon, crack the eggs into a heavy-based saucepan and gently whisk in the cream. Season with salt and freshly ground pepper.
11. Over a gentle heat, stir the eggs continuously until they look as though they are about to set. At this point, remove them from the heat and allow to finish cooking off heat.
12. Meanwhile, grill or fry the bacon until crisp.
13. Serve the scrambled eggs piping hot, piled over the crumpets. Top each portion with a crisp bacon rasher.
