Crumpets make a tasty snack. However, I have never found them in plastic free packaging and not all crumpets in the supermarket are vegan. For this reason, I decided to make my own. It is incredibly easy to do so why not give it a try yourself.
Crumpets actually originated from Wales!
- I found that the tops did not always go dry, so I put them on a try and put them in the oven to finish them off. I did this because if I left them in the frying pan for too long, the bottoms burnt, see figure 1. If I flipped them over, I lost the bubble effect on the top, see figure 2.
- I found a medium heat on the frying pan with only 2 tablespoons of batter worked best.
Figure 1, too hot will burn the bottom before the top is ready. Figure 2, tops have flattened with no wholes.
Time, 55 minutes
- 250 g strong bread flour
- 300 ml warm water
- 1 tbsp dried active yeast
- 1/2 tsp bicarbonate of soda
- 1 tsp sugar
- 1 tsp salt
- Silicone ring 7-8 cm diameter
- Frying pan
- Mixing bowl
- Measuring jug
Sift in the flour into the mixing bowl then add the bicarbonate of soda and salt. Gently, pour in the water and whisk to combine until smoothish.
Cover the bowl with a tea-towel and place in a warm part of the kitchen for 40 minutes. The mixture should be bubbly after the 40 minutes.
With a little oil in a frying pan, heat on low heat. Lightly grease the crumpet ring and place in the pan.
Spoon batter into the ring, so it comes halfway up the sides (about 2 – 3 tablespoons) and fry for around 5 minutes until the tops look dry. If you need to, put them in the oven to finish them off.
Take the ring off, then flip over and cook for 1-2 mins until golden and firm. Repeat with the remaining batter.
Serve with vegan butter. You can add jam or even marmite if you wish.
|Batter in silicon ring.|
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