Thursday, 26 July 2012


I've been very domestic today  Two loads of washing, one of them done last night and the sheets this morning were out to dry by 7:30.  Unfortunately, I've misjudged the day.  Yesterday was beautiful, sunny and mild.  Today is not cold but it's very grey.  I imagine most of what I washed will need airing inside shortly. Washing up and other domestic bits and pieces have been attended to as well.

You may remember I tried making crumpets some weeks ago.  They were not really successful as the rings I used were too small.  Abut a week ago, I bought a sturdy quite small pan, so decided to try it out as a ring today.  The results were varied but encouraging enough and quite edible enough to try again.  This is a bit like pikelets and needs some experimenting to get batter, time, temperature etc all balanced.

Here's the recipe I used.  I found a lot on a search, all basically the same.


  • 450 gm plain flour
  • 350 ml warm milk
  • 350 ml warm water *
  • 5 gm dried yeast
  • 10 gm salt
  • 1 teaspoon baking powder 

Mix milk, water and plain flour in basin, cover and set aside for an hour or more to rise.  Mixture should be thin like cream. *

When batter is bubbling, mix in salt and baking powder.  Don't put baking powder in earlier as it's activated  by contact with moisture and its effect will be negated.

Heat griddle or, in my case, small non-stick frying pan on low heat. Half fill pan or large ring and wait till batter is covered with bubbles.  Place a lid over and cook till top of crumpet is set.  Remove from pan and place on cake tray to cool.

This is the first crumpet I made.  The mixture was too thick and the pan filled far too much.  It is about twice the thickness at least of what I usually buy.

Bubbles rising to  the top of the crumpet as it cooks.  Top will still be moist.

Toasted crumpet with butter.  Success at last.  My family will have only butter or butter and vegemite on crumpets.  Nothing else.  This is a thinner one toasted and buttered.

All up this amount will make 10-12 crumpets.  I'll put some baking paper between what I have left and freeze them.  The pan approximates the commercial size but is a little bit bigger.  My mixture was  too thick to start with so I made 10 from the recipe.  Thinning it down would make more.

My British friends don't toast their fresh crumpets as we do here.  They toast only stale crumpets.  I tried bot ways and definitely prefer them toasted as is the usual way here.  

Because  I used the small pan to cook them the proceedings were fairly slow.  I imagine if you are cooking for several people or a teenage boy, then it would take a while to get an accumulation on the cake tray.

* I found I needed probably an extra half cup of water added a bit at a time to make batter  thin.  My batter thickened as it stood to rise and the first crumpet was nice but definitely hard to work with and a bit stodgy.  The mixture needs to be about the consistency of cream, perhaps a tiny bit thicker.

I've also done some knitting.  Here's the Falling Water Slouchy hat, a free download on Ravelry. It's done in the Madeline Tosh Vintage worsted in colour Briar.  You can see what's left of the skein.  Pattern said 200 yards, ball band said the same and i just scraped in with this bit to spare.  It's slouchy but I think I'd use DK next time as pattern says to use either.  I think the slightly lighter wool would drape a bit more.


Lynne said...

That's a pretty combination of colour and pattern.

I only eat crumpets with "butter" and honey!

catdownunder said...

Mmm - have never had any success with crumpets! Do I try again?

Melinda said...

The crumpets look so delicious for a cold day!

Marguerite said...

Love that hat pattern. Had to go get a copy and am looking forward to knitting one or more.

2paw said...

Thanks for your crumpet post. I'll send my friend's sister a link.
That's such a pretty hat and well done for just finishing in time!!