A nice bit of crumpet!
After partying into the small hours, there is no better remedy than a late morning brunch to recuperate any groggy heads or aching dancing feet! Surely New Year’s Day is the perfect opportunity.
As we all feel terribly over-indulged and in need a diet detox at this time of year, my latest recipe is not just great for an extra special, celebratory brunch, but makes for a perfect super speedy, supper-time staple. Ideal for breakfast, lunch or dinner, my homemade crumpets topped with smokey scrambled eggs and salmonreally is the best way to welcome in the new year.
Make your crumpets in advance when you have an hour or so to spare and store in an airtight container, or even freeze until required. Simply pop under the grill to brown when needed, and crown with lashings of butter then your favourite sweet or savoury topping.
Wishing you all a very HAPPY NEW YEAR!
- 7g sachet dried yeast
- 450g plain flour
- 400ml milk (warm but not hot)
- 1 tsp sugar
- 250ml luke-warm water (approximately)
- 1 tsp salt
- 1 tsp baking powder
- Rapeseed oil
- Combine the yeast, flour, milk and sugar in a large bowl. Once a soft dough consistency is achieved, slowly whisk in the water to form a thick batter. Cover the bowl and set aside in a warm place for 1 1/2 – 2 hours.
- Uncover and whisk in the salt and baking powder. If the batter is too thin add a little extra flour, too thick and add a little more water (the batter should resemble double cream).
- Heat a heavy-bottomed frying or grill pan greased with a little oil. Generously grease the crumpet rings with more oil before placing them in the pan. Fill the rings with the batter a little short of the top. Cook for around 5 minutes (bubbles will appear and begin to set on the surface) on a medium heat before carefully flipping and cooking for an additional 3 minutes.
- Remove the cooked crumpets from the rings, re-grease, place back in the pan and repeat the cooking process with the remaining batter. Allow the crumpets to cool, reheating by placing under a medium grilled to brown – serve immediately.
- 4 eggs
- Knob of butter
- salt and pepper
- Dash of smoked rapeseed oil
- 4 crumpets
- Handful of roughly chopped parsley
- 100g smoked salmon
- Squeeze of lemon
- Crack the eggs into a saucepan along with the butter, seasoning and rapeseed oil. Using a wooden spoon, whisk the eggs over a medium heat until cooked and fluffy. Whilst scrambling the eggs, grill the crumpets until golden.
- Remove from the heat, had the roughly chopped parsley. Spoon onto the golden and buttered crumpets before topping with flakes of smoked salmon and a squeeze of lemon.