Trotski & Ash, but was put off by the 3 hour preparation time. Luckily, last weekend Lush & I had the offer of a holiday house on the Mornington Peninsula that came with it's own Thermomix (TM). For those of you who haven't heard of this ridiculously expensive wonder machine (AU$2000!); it is a kitchen in itself. I won't go on a sales pitch now, but suffice to say that once I have my own house, with more than one powerpoint in the kitchen, I will be investing in a TM - possibly adding it into a sizable mortgage.
Back to the crumpets: TM ready to go I followed the instructions of Thermomixer and closer to 2 hours later had my (and 3 other peoples) breakfasts on the table. A TM isn't necessary for this recipe other than to save you some muscle work so I've put the instructions for both below.
- 375g plain flour
- 1/2 tsp caster sugar
- 1 tsp dried yeast
- 300ml warm milk
- 200ml warm water
- 1 egg
- 1/2 tsp salt
- 1/2 tsp bicarb soda
Mix 1 tbsp of the flour, all the sugar and yeast with 100ml of the milk until combined. It should become frothy. If using a TM, mix for 3 minutes at 37°C on speed 2.
Add remaining flour (roughly 350g), 200ml milk, water, egg and salt and combine [10 seconds on speed 7].
You should have quite a thick batter, add more warm water if needed and mix the mixture again. Or for 8 minutes at 37°C on speed 1.
Leave the mixture to prove (rise) for at least 1 hour; the surface should be covered in bubbles.
Dissolve the the bicarb soda in a few tsps of warm water and add to the mixture. Beat vigorously for a few minutes to whip as much air in as possible. For the TM gradually increase the speed to beat the mixture for 2 minutes at speed 5. Leave for another 30mins or so.
If like my mixture yours is a bit gluey and without bubbles, add another glug of warm water and beat just before using.
I prefer my crumpets free-form, but if you like uniformity then oil some egg rings and place in a hot oiled frypan.
On a medium to low heat, cook batter for 5 -10 mins, or until the surface is dry and is full of holes. Remember that the mixture will rise so don't fill your rings too much! We ended up cutting ours in half.
For a bit of crunch briefly cook the top as well.
Serve warm with butter and your favourite topping (homemade apricot jam is mine!)
Freeze any leftover and toast when you want to enjoy them.