Thursday, January 6, 2011


These are a type of  English muffin that was popular with lemon curd, jellies/fruit spreads at tea time.


1 tsp active dry yeast
1 tsp sugar
1/4 cup warm water
1/3 cup milk
1 egg, lightly beaten
4 Tbsp butter, melted
1 cup unsifted flour
1/2 tsp salt

Mix yeast with sugar; add water and let stand for 5 minutes until foamy. Stir in milk, egg and 1 tsp melted butter. Add flour and salt. Using a wooden spoon, mix until well blended to make a smooth batter. Cover bowl with a cloth towel and leave in a warm place to rise until almost doubled (45min- 1 hr). With remaining melted butter, thoroughly coat the insides of crumpet/english muffin tins (you can save tuna cans and cut the ends off and use them after thoroughly cleaning them, or you could try using a muffin tin and cook on top of the stove over a griddle). Also grease the heavy frying pan/griddle where the rings will be placed. Arrange as many rings as possible in the pan. Over low heat, heat rings in the pan. Pour enough batter into each ring to fill halfway. Cook 5-7 minutes, until bubbles appear and burst on surface. Remove rings and turn crumpets. Cook 2-3 minutes more, until lightly browned. Repeat with remaining batter. Serve warm and generously buttered.

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