Crumpets With Blueberry Butter
Thursday, April 25, 2013
I'm not going to lie, for the first time in a long time, I almost gave up on this one. I guess I didn't think something so easy to eat would be so hard to make... Next time I bite into a crumpet when I'm having afternoon tea (let's pretend I do this a lot) I'm going to have a moment of silence for the poor guy that practically went through manual labour for me to eat it.
Don't worry though, after a long and exhausting morning of crumpet making, I figured out the formula and secret crumpet code and I've managed to narrow it down to give you the easiest way to make homemade crumpets, if you ever choose to do so, which I must admit was worth all the tears. Especially with my new friend, blueberry butter. Crumpets should come with a disclaimer that they are just not as good without blueberry butter.
YOU WILL NEED:
350ML WARM SEMI-SKIMMED MILK
3 + 1/4 CUPS PLAIN FLOUR
5G DRIED YEAST
2 TSP SUGAR
350ML WARM WATER
1 TSP SALT
1 TSP BAKING POWDER
CRUMPET OR PASTRY RING
FOR THE BUTTER:
1/2 CUP UNSALTED BUTTER (ROOM TEMP)
1/4 TSP VANILLA EXTRACT
1/2 CUP BLUEBERRIES
1 TSP SUGAR
In a large mixing bowl, combine the milk, flour, yeast and sugar. Slowly pour in the water. Mix until it forms a smooth batter and until there are no lumps. If you are having trouble getting rid of lumps use a whisk.
Cover the batter and set aside in a warm area for one and a half hours until frothy and bubbly.
Mix in the baking powder and salt.
While the batter is sitting, make the butter by whipping the butter with a spoon or fork so its easily stirred. Put the blueberries and sugar in a microwave proof bowl or ramekin and microwave for 20 seconds on low. Remove from microwave and mash and mix around the blueberries until it forms a dark purple liquid.
Let the blueberries cool and mix in with the butter along with the vanilla extract. Cover and leave in fridge.
Heat a large pan and grease with vegetable oil. Grease the pastry ring. Fill the ring with batter about 3/4 to the top. Let it cook for 5 minutes or until there are many bubbles forming and flip it over. Lightly pat the ring and the crumpet should slip out. If not, slide a knife around the crumpet along the side of the ring.
Cook on the other side for around 3 mins.
Serve toasted with the blueberry butter!
Yields approx 12 Crumpets
*If the batter leaks under the ring add a little more flour. If bubbles do not form, add a little more water.