Post by Aussie on Nov 2, 2004 16:31:04 GMT -5
This is for you, Natooke 
225 g plain flour
1 level teaspoon salt
1 level tablespoon dried yeast
1 level teaspoon sugar
275 ml milk
55 ml water
50 g lard (ister) or oil
Heat the milk and water together in a small saucepan or in microwave until lukewarm. Do not overheat. Pour it into a jug, stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes to froth up.
Meanwhile, sift the flour and salt into a mixing bowl, make a well in the centre and when the yeast mixture is frothy, pour it all in. Using a wooden spoon, gradually work the flour into the liquid, beating very well at the end to make a perfectly smooth batter. Cover the bowl with a folded tea towel and leave it in a warm place for about 45 minutes. The batter should be quite light and bubbly-looking.
Grease the insides of the egg rings (*see note) and a frying pan with lard (or oil), place it over a medium heat and arrange the rings in it. When the pan is hot, spoon 1-2 tablespoons of the crumpet mixture into each ring, and let them cook for about 4 or 5 minutes.
Take a large spoon and fork, turn the crumpets over and lift off the rings. If they tend to stick, use a tea towel to protect your hands and give them a little push through the rings. Cook the crumpets for another minute.
This makes about 12. I double it and freeze the rest for toasting later on. Of course you also need lashings of butter and Vegemite to really enjoy them.
Notes:
I like to use lard rather than oil (even though it's not politically correct these days) as they cook better and don't stick.
If you don't have egg rings (I got a friend to send me some from Oz), you can use those small 200g tuna tins - cut off top and bottom (and clean well, of course!). They work just as well.
225 g plain flour
1 level teaspoon salt
1 level tablespoon dried yeast
1 level teaspoon sugar
275 ml milk
55 ml water
50 g lard (ister) or oil
Heat the milk and water together in a small saucepan or in microwave until lukewarm. Do not overheat. Pour it into a jug, stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes to froth up.
Meanwhile, sift the flour and salt into a mixing bowl, make a well in the centre and when the yeast mixture is frothy, pour it all in. Using a wooden spoon, gradually work the flour into the liquid, beating very well at the end to make a perfectly smooth batter. Cover the bowl with a folded tea towel and leave it in a warm place for about 45 minutes. The batter should be quite light and bubbly-looking.
Grease the insides of the egg rings (*see note) and a frying pan with lard (or oil), place it over a medium heat and arrange the rings in it. When the pan is hot, spoon 1-2 tablespoons of the crumpet mixture into each ring, and let them cook for about 4 or 5 minutes.
Take a large spoon and fork, turn the crumpets over and lift off the rings. If they tend to stick, use a tea towel to protect your hands and give them a little push through the rings. Cook the crumpets for another minute.
This makes about 12. I double it and freeze the rest for toasting later on. Of course you also need lashings of butter and Vegemite to really enjoy them.
Notes:
I like to use lard rather than oil (even though it's not politically correct these days) as they cook better and don't stick.
If you don't have egg rings (I got a friend to send me some from Oz), you can use those small 200g tuna tins - cut off top and bottom (and clean well, of course!). They work just as well.
