It only occurred to me recently to try my hand at crumpet making. I'm not really sure why it took the best part of 20 years to have a go at making one of my favourite comfort foods but now I have I am looking for any excuse to crack out my crumpet rings. Although learning to make these in time for Christmas is a real boon as crumpets with marmalade, a glass of Prosecco and a cup of really good coffee is how I like to start Christmas morning.
This is a Paul Hollywood recipe which I have veganised and all it requires is patience as crumpets need two proves in order to achieve that airy texture.
makes 10 crumpets
- 175g strong white flour
- 175g plain flour
- 3 1/2 tsp instant yeast (or 2x 7g sachets)
- 1 tsp caster sugar
- 350ml gently warmed soy milk
- 200ml warm water
- ½ tsp bicarbonate of soda
- 1 tsp salt
- vegetable oil for cooking
1-2 hours (including proving times)
30 minutes (less if you have a big pan and lots of crumpet rings!)
Add your weighed flours into a bowl and stir through your yeast. Then dissolve the sugar in the warmed soy milk and pour into the flour, using a wooden spoon beat the batter for 3-4 minutes. This stage is really important and without beating the batter consistently and until smooth you will have a disappointing crumpets so fully commit to an aching arm!
Cover your bowl with either a damp tea towel or cling film and leave to rise for a minimum of 20 minutes and up to an hour.
Once risen mix the bicarb soda, salt and warm water together in a separate bowl or jug and add to your batter, beating it in until your batter is the same consistency as (Oatly) double cream. Re-cover the batter and let rest for another 20 minutes.
While the batter is resting heat a heavy based frying pan on a medium heat and lightly grease your crumpet rings. Add a little bit of vegetable oil to your pan so that your crumpets don't stick and put your rings in the pan.
Pour two dessert spoons of batter into each ring and let cook for 4-5 minutes. Bubbles will appear on the top of the crumpet and it will expand upwards, looking less runny. Gently flip the crumpet over to cook for a further 3 minutes or until golden brown.
My flatmate and I love to eat these with vegan butter straight out of the pan but they are also delicious toasted with jam or covered in vegan cheese & melted under the grill.