Winter Means Getting Toasty in All Ways
30 June 2015
There is no point in fighting winter. You have to roll with it and embrace it for what it is. Freezing.
But this can be good. You can enjoy things that at any other time of year would be frowned upon, like being insanely lazy, staying in your pyjamas all day, eating meals in bed, working in bed, basically spending a whole season replicating the life of a sloth and totally getting away with it.
It is also the season of comfort food. Cheese, wine, pasta, bread and cheese. Then some carbs on top of cheese and some more cheese on top of the carbs.
I am going to share with you a treat to devour in bed with a cuppa, or wherever you can find a warm comfy spot.
It’s a recipe by my mate Michelle Crawford. You can buy her book and make her amazing chocolate digestives too! Then there’d be no reason to leave the house. You’d probably end up being totally incapable to anyway, due to carb coma.
But that’s the state we should all spend winter in, to then reemerge from our bed cocoons in spring, like muffin-topped butterflies.
A Crumpet Recipe, by my buddy Michelle
What You Need
- 250g bread flour
- 250g plain white flour
- 10g dried yeast
- 2 teaspoons sugar
- 250ml warm milk
- 250ml warm water
- 150 – 250ml warm water, extra
- 1 teaspoon bicarb soda
- 1 teaspoon salt
- butter, for greasing the crumpet rings
What You Need to Do
- In a stand mixer, put both flours and yeast in the bowl and mix to combine. In a separate bowl, dissolve the sugar in the warm milk, then add the warm water and pour onto the flour mixture. Beat the mixture until you have a smooth batter , about 2 minutes.
- Cover the bowl with cling film or a tea towel and leave to stand for about an hour until there are lots of bubbles on the surface.
- In a jug, mix the extra warm water with the bicarb soda. Fold this liquid into the batter until evenly combined, it will take a bit of work. You may need to add more water to get a dropping consistency.
- Cover the bowl and leave the batter to rest for another 20 minutes until more bubbles rise to the surface.
- Heat a heavy based frying pan on a medium-low heat. Generously grease the inside of four metal crumpet rings with butter. Lightly grease the pan with butter.
- Put the greased crumpet rings on the pan. Ladle enough batter into the rings to come just below the rim.
- Cook on an even low temperature until small holes appear the top starts to look dry. This will take some time, at least 7 minutes, but keep the temperature nice and low, don’t be tempted to increase the heat.
- Flip them over carefully and cook for another minute or two, then lift it off the pan onto a wire rack. Remove the ring
- Serve the crumpets straight away, smother them with all things delicious and naughty, you’ve only got 3 months!