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Cati
#1 Posted : Thursday, February 16, 2012 6:46:26 PM(UTC)
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Had a couple of recipes for crumpets which I had cut out of newspapers,kept them for years. Put off making because I wondered whether they would be worth the effort.However I saw a recipe in EYB in Leita's Culinaria which came from Margaret Johnson and took the plunge this morning. They were so easy and tasted delicious even without topping straight from the pan.I adjusted the sodium content by leaving out the salt and using potassium bicarbonate instead of baking soda.I wonder why I waited so long to make homemade crumpets.Without the incentive of using EYB i probably never would have added them to my cooking skills.
Jane
#2 Posted : Thursday, February 16, 2012 10:54:54 PM(UTC)
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I love crumpets and have never thought of making them myself.  I always assumed they were one of those things that you are better off buying. Did they have the wonderful holey effect (which are designed to be filled with melted butter and golden syrup)?


I must agree with you about the new discoveries on EYB, I am loving discovering all the new online recipes that members are adding, as well of course all the great blog recipes.  Having the photos for most of them definitely helps assess a recipe - I wish we could do the same for cookbook recipes.
Cati
#3 Posted : Friday, February 17, 2012 2:56:30 PM(UTC)
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Jane. Yes they do have the holey effect on the top,not as many as the commercial product,but cut them in half and you can see the elaborate honeycomb structure throughout. I only had egg rings to try them but will now get crumpet rings which will allow me to get the height without overfilling. You have to wait long enough before turning so that you dont smear uncooked batter back across the holes as you turn.I found them far superior to the commercial ones
Cati
#4 Posted : Friday, February 17, 2012 3:44:29 PM(UTC)
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Jane. Have been trawling through EYB library looking for more crumpet recipes and found a good discussion on how to get the most holes it is from the Australian Gourmet Traveller which gives a masterclass on crumpets. Apparently if the batter is too thick the holes wont get to the surface and you get a blind crumpet. It is well worth reading. gourmettraveller.com.au/crumpets.htm
Jane
#5 Posted : Saturday, February 18, 2012 12:49:18 AM(UTC)
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Fascinating reading - don't you just love the acid tongue of Elizabeth David?  For those who don't want to read the entire article on Gourmet Traveller she said about commercially produced crumpets “Crumpets, or at least terrible travesties of them… are more commonly sold packeted by grocers or supermarkets than by bakers. Perhaps indeed they are delivered direct from a plastics recycling plant, and have never been near a bakery,”
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