Skip to main content

Crumpets!!!

Egg rings with handles
Crumpets
I have not eaten a crumpet in aaaaages.  Not since going Failsafe, as I never knew how to make them.  Then I happened across this recipe on a parenting forum and WOO!!  They. Are. Delish.  Just to make sure they were 'real crumpets', I put a couple in the toaster and ate them with honey for afternoon tea.  *swoon*  So yummy!

Beware though,  this is time consuming,  so don't attempt if you have to be somewhere else.  This is 'stand at the pan' sort of stuff.  You might also like to invest in some egg rings to cook these in.  (I have found out since that there exists in the stores "crumpet rings".  I have yet to see them in the flesh, though.)  You certainly can let it go all rustic,  but you'll miss out on the height.  They'll be just as yummy though.  When I find out who made the recipe, I'll add the credit.

Makes about 20 when using egg rings and 1/4 cup to scoop.

Ingredients:

  • 250g water
  • 250g milk
  • 2 tsp sugar
  • 1 tsp dried yeast
  • 510g (3 cups) plain flour
  • large pinch salt
  • 1/2 tsp bicarb of soda
  • 250g water, extra
  • oil if your fry pan is not non-stick
Method:
  • Place milk, water and sugar into TMX and warm 60degC for 4 minutes on speed 2
  • Sprinkle yeast over liquid and leave for 10 minutes
  • Add flour and salt and mix Speed 6 10 seconds, then Speed 4 until well combined (I got a thick batter rather than a dough)
  • Leave in warm spot for an hour or until doubled in size
  • Dissolve Sodi Bic in extra water, pour into dough mix and beat well.  Speed 4 until well combined
  • Heat up fry pan until medium-hot and place egg rings onto pan
  • Gently pour batter into each egg ring
  • You may need to tinker with the heat to get it right, but the crumpet should cook all the way through, without flipping, and not have a burned bottom.  This will take 3-5 minutes.
  • It is cooked when the bubbles have formed, burst and set on top.
  • Flip over to lightly brown the top (only about 5 seconds)
  • Remove egg ring and allow to cool on cooling rack
  • Use straight away or store and eat cold.  Or toast them in the toaster.
Delicious with Failsafe toppings like : Pear Jam,  Maple Syrup, Rice Malt Syrup, Golden Syrup or  Cream Cheese.

Verdict:  Do I have to share them???  These will be great in school lunch boxes,  but best for a hot toasted after-school snack.

Tweeks:  The other day I was in Woolworths (Safeway) and found these great egg rings with handles!!  So,  I grabbed a pack of four.  Even though they're not as large as crumpet rings,  they have the added benefit of actually existing in a store near me!!

Comments

  1. Glad you got them to work. Mine were horrid and looked nothing like that.

    ReplyDelete
  2. I put the bicarb in at the wrong stage and it must have stuffed it all up as they were really runny and very gooey.

    ReplyDelete
  3. Hi Frillypants,

    Just wondering how you would do these without a thermomix? LOVE crumpets and miss having them!!

    ReplyDelete
  4. Hi Rachel, this is what I wrote on a FAILSAFE facebook thread a couple of weeks ago:

    "Place milk, water and sugar into TMX and warm 60degC for 4 minutes on speed 2
    Sprinkle yeast over liquid and leave for 10 minutes

    You can do that in a saucepan, keep stirring to dissolve sugar until milk is *hot* . No where near boiling... You could still put a finger in... for a sec.

    Add flour and salt and mix Speed 6 10 seconds, then Speed 4 until well combined (I got a thick batter rather than a dough)

    Put flour, salt and yeast mixture into a mixer bowl and mix on medium speed.

    The rest should just follow...

    Good luck! frillypants x

    ReplyDelete
  5. wow..you are the best! Cant wait to try this recipe in our egg rings..thanks!

    ReplyDelete
  6. OMG. I love love love this recipe!!!
    I had come across it a while ago & thought.... Nah, it's gotta be too hard.
    Boy am i glad i came back & gave it ago. My kids haven't been allowed store bought crumpets all year; And it was a much loved treat before that.
    Im staying up & making them as a surprise for breakfast tomorrow.
    So far they re turning out perfect. just amazing.
    Thank you Thank you Thank you!!!
    Sorry; can't contain my excitement :-D

    ReplyDelete
    Replies
    1. Great Tania, thank you so much for taking the time to leave your comment. I am glad you're so excited, I know I sure was when I found the recipe as well!! Enjoy! frillypants x

      Delete

Post a Comment

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

Popular posts from this blog

Sandra's No-Tomato Sauce

I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

Oh,  but first,  here's --->  Sandra's original.



Ingredients :

1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

Real Deli Chicken

The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.


INGREDIENTS:
500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.

INGREDIENTS

125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…