Monday, February 21, 2011

Crumpets by Jayada Radhika


2 tbsp yoghurt
1 1/3 cups sugar
3 heaped tbsp butter
4 cups plain flour
4-5 tsp baking pwd
1 tsp salt

Mix all together with enough milk to reach a thickish pouring consistency. You don't want it to runny. Let sit to prove 45 mins or so.
Now for Scottish Crumpets just drop spoonfuls of batter onto a heated griddle or frying pan on to low heat depending on your stove. In India it was about 4 but here I find I need to have the heat at between 2.6 and 3. Leave room for spreading. When little holes appear on the surface and it has a kind of glazed, not wet, look, turn over and cook other side about 1 min or 'til pale golden.
If English Crumpets are desired then you need a few egg rings. Place the egg rings in the pan or griddle and spoon in the batter 'til it fills the ring about half way. DON'T OVER FILL! It rises and if you over fill it, it will spill over the sides and you will have a very difficult time getting your egg ring out of the middle of your crumpet. Trust me! I'm talking from experience, here. As above, when top is no longer wet and has got lots of holes then remove the egg rings and turn over. Cook about 1 min or 'til golden. Toast as needed and spread with butter and all kinds of yummy things like, honey,

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