Crumpets (with optional bacon!)
Crumpets are so comforting and also unbelievably easy to make, but it's probably worth owning more crumpet rings than I do! (If you have only one, it will take up to an hour to cook all the batter, so keep the bowl in the fridge so that the batter doesn't overproof while you wait.)This recipe is for crumpets with optional bacon - if you are vegan, vegetarian, or simply want to eat normal crumpets, just skip the steps which involve bacon.If you would like to make eggs benedict crumpets with hollandaise, poached eggs and bacon, check the notes at the bottom!
Servings: 6
Equipment
- 3 or more crumpet rings
Ingredients
- 150 g flour
- 200 ml warm water cool enough for you to put your finger in but not too cool that the yeast won't react
- ½ tsp salt
- 1 tsp dried yeast
- ½ tsp sugar
- 1 tsp baking powder
- 3 slices of streaky smoked bacon optional
- Neutral flavoured oil and melted butter for greasing or just oil for vegan crumpets
Instructions
- Sift the flour into a large mixing bowl. Add the salt and warm water. Using a whisk, beat the batter for 5 minutes - or if you're feeling lazy, use an electric whisk for half the time - and keep it up!
- In a jug or small bowl, mix together 1 tbsp warm water with the yeast.
- Add the yeast mixture to the batter, along with the sugar and baking powder. Once again whisk to combine, this time for around 30 seconds.
- Cover the bowl with a clean tea towel and set aside in a warm place for 15-20 minutes until there are bubbles on the surface of the batter.
- If you would like to make bacon crumpets, chop the bacon into bite-sized pieces and fry until lightly crisp. Set aside.
- Grease the crumpet rings with melted butter and warm a non-stick frying pan over medium-high heat. Grease the pan with a little butter and flavourless oil. Once hot add a ladleful of batter to each ring, reaching around halfway up the ring. It will sizzle on impact and bubbles will form.
- If you would like to add bacon, now is the time. Sprinkle a pinch of the cooked bacon pieces over the crumpet batter. Top with a little extra batter.
- Keep your eye on the crumpets, and lower the temperature to medium and then to medium-low if you think the pan is getting too hot - you don't want the bases to burn.
- Cook for 5 to 10 minutes depending on the heat of the pan. Slowly a skin will form over the surface and bubbles will burst. The centre will take the longest but move the crumpets around a bit so they share the heat and so the bases don't burn.
- Once the liquid on the surface has sealed and all the bubbles have formed, you can remove the rings and flip the crumpets to toast the tops. Cook the tops for 30 seconds until lightly golden.
- Remove the crumpets from the pan and keep warm in a low oven as you cook the rest of the batter. Serve with your preferred toppings or as an eggs Benedict with poached eggs and hollandaise.
Notes
I made the mistake of cooking every component of these crumpet eggs benedicts all at once, and what with the one crumpet ring still being an issue, the process took two and a half hours from start to finish.
To make the hollandaise, I used Jamie Oliver's recipe: if its becomes too thick, add a splash of warm water, and if it's too thin add extra butter. I kept it warm over a pan of steaming water but turned the stove ring off in case the hollandaise overheated and scrambled.
When it comes to poaching eggs, we all have our preferred methods. For me, poaching eggs in boiling vinegared water is the answer, but I can completely understand if that appals many!
To make the hollandaise, I used Jamie Oliver's recipe: if its becomes too thick, add a splash of warm water, and if it's too thin add extra butter. I kept it warm over a pan of steaming water but turned the stove ring off in case the hollandaise overheated and scrambled.
When it comes to poaching eggs, we all have our preferred methods. For me, poaching eggs in boiling vinegared water is the answer, but I can completely understand if that appals many!