Contents

Make your own crumpets Page

White bread Crumpets 4

Homemade Crumpets 6

Gluten Free Crumpets 7

Quick and Easy Crumpets 8

Traditional English Crumpet Recipe 9

French Cinnamon Crumpets 11

Rosemary Crumpet Sandwiches 12

Savory crumpet toppings:

Poached Egg and Smoked Salmon Crumpets 15

Crumpizzas 16

Savory Pizza 17

Bacon and Tomato Crumpet 18

Marmite Crumpet with Cheese or Crème Cheese 19

Avocado and Bacon Crumpets 20

Sweet crumpet toppings

Fruit Compote with Crumpets 22

Crumpets with Strawberry Cheese 23

Rocky Road Crumpets 24

Crumpets with Fruit, Ricotta and Maple Syrup 25

Crumpets with Peanut Butter, Choc Chips and Coconut 26

Crumpets with Fruit and Cream 27

Fun with the kids crumpets

Funny Shaped Crumpets (Make your own) 29

Crumpet Toppings - Classic 32

- Honey and Banana 32

- Chocolate and Banana 33

- Snicker Crumpet 33

Make you own

crumpets

White bread crumpets Serves 12 large or twice as many small

Ingredients:

450g white bread flour

550 ml full cream milk

2 Tbsp dried yeast

2 tsp white sugar

2 tsp salt

butter or oil for greasing a frying pan

BBQ or egg rings

Preparation method:

Prep: 1 hour 20 minutes | Cook: 20 minutes

1. Warm milk in the microwave or a saucepan until "finger warm" i.e. you can

keep a finger comfortably in the liquid but it feels warm. If it is too hot, let it

cool down.

2. Add the yeast and sugar to the milk, stir together well. Cover the bowl with a

tea towel and set aside in a warm place to ferment for 10 minutes. A sunny

spot on the bench is fine. If the yeast is not frothy after 10 minutes, tip it out

and start again. If the milk was too hot it might have killed the yeast, or the

yeast may be too old.

3. In another bowl, sift the flour and the salt together. Microwave for 10-20

seconds to warm the flour to "finger warm" although this step is not

essential, it just speeds up the process. Make a well in the center.

4. When the yeast mixture has become frothy, tip it into the flour and using

a whisk, beat the flour into the liquid using a circular motion. Beat the

mixture until it is smooth. It should be like a thick globby batter, if it is too

thick, add a little more milk but don't make it pouring consistency otherwise

it won't hold its structure.

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5. Cover the bowl and leave the batter in a warm place for 45-60 minutes to

double its size.

6. Heat a heavy based frying pan to medium/hot. Grease the bottom with

some butter or oil. Grease 6 BBQ rings on the inside and put them in the

frying pan to heat up. You can use egg rings (7.5cm) but I like the bigger

BBQ (10cm) rings - you can get them at hardware shops in the camping

section.

7. When the rings are hot, spoon into each one two large spoonfuls of

mixture so that the rings are 3/4 full. If using egg rings, fill them to the top

which is about one heaped tablespoon full.

8. Cook five to seven minutes until the top is full of holes and no longer looks

wet. Remove the rings with tongs. Using a spatula, flip the crumpet and

cook on the other side for a minute or two or until golden.

9. Eat while still warm with butter and jam or your favourite topping.

Tip: You can freeze the ones you don't want to eat immediately.

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Homemade Crumpets

Ingredients:

1.25 c flour

1/2 c milk

1 tsp instant yeast (referred to as bread machine yeast at my grocery store)

1/2 tsp sugar

1/2 tsp salt

3 tbsp water, room temperature, divided

1/4 tsp baking soda

1 tsp butter

Preparation method:

1. Mix up the flour, milk, yeast, sugar and salt. Add 1 tbsp water; beat slowly for a bit,

then on medium until totally smooth. Cover and let sit for an hour.

2. Dissolve the baking soda with the 2 tbsp water and add to batter, stirring to

combine. Put the batter aside, again, for a half hour. At this juncture, it will be

poofy and bubbly and thick.

3. Butter your crumpet rings/cookie cutters WELL, especially if you are using shapier

cookie cutters. Heat pan to medium, grease with butter, place the cookie cutters

in and spread batter into them about 2/3 of the way in. Don’t waste too much

time trying to account for the little details of the cookie cutters, as those things are

cooking and you want to be able to flip them all about the same time.

4. Once the bottom is browned, pop the crumpets out of their shapes and flip.

5. Continue to cook until the new bottom is browned and cool on a rack.

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Gluten Free Crumpets

Ingredients:

300 g gluten-free self-raising flour

4g dry yeast or 8g compressed yeast

20 -40 ml apple juice concentrate

330 ml tepid water (OR 15g Sugar and 360ml Tepid Water)

Preparation method:

1. Sift flour in a large bowl.

2. Dissolve yeast and apple in tepid water.

3. Add to dry ingredients.

4. Beat to a smooth consistency.

5. Brush metal egg rings with oil.

6. Heat rings in a fry pan.

7. Three quarters fill the egg rings with the mixture.

8. Cook at low heat for 8 to 10 minutes or until surface holes appear.

9. Cover pan and continue cooking for 2 to 3 minutes.

10. Remove from pan and allow to cool.

11. Repeat with remaining mixture.

12. Toast and add your favourite choice

of toppings.

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Quick and Easy Crumpets

Serves 12

Cooking Time Prep time 15 mins, cook 30 mins (plus cooling, proving, standing)

Ingredients:

800 ml milk

40gm butter, plus extra, softened,

for greasing and cooking

2 tsp caster sugar

7gm dried yeast (1 sachet)

500 gm (3 1/3 cups) plain flour

1 tsp bicarbonate of soda

Preparation method:

1. Heat milk and butter over a low heat until butter melts, then stand until lukewarm.

Combine sugar and yeast in a small bowl, add 200ml milk mixture, stir to dissolve

then stand in a warm place until foamy (4-5 minutes).

2. Combine flour and a pinch of salt in a large bowl, make a well in the centre and

add yeast mixture, stirring to incorporate a little flour.

3. Add remaining milk mixture, stir until smooth and combined, cover and leave in a

warm place until very foamy (1-1½ hours).

4. Dissolve bicarbonate of soda in 50ml warm water, add to batter, beat to combine.

5. Cover and stand until bubbling (25-30 minutes).

6. Heat a frying pan over low-medium heat. Add a little butter, then place buttered

10cm diameter, 2.5cm deep rings in a pan and fill each two-thirds with batter.

7. Cook until mixture bubbles, small holes form on the surface and a skin forms

on top (4-5 minutes).

8. Remove rings, turn crumpets and cook until light golden (1 minute).

Keep crumpets warm in a tea towel while you repeat with remaining

batter, thinning with a little extra milk if necessary. Serve warm

immediately or serve toasted the following day.

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Traditional English Crumpet Recipe Serves 24 crumpets

Preparation time: 10 mins | Cooking Time: 20 mins | To foam batter: 2 hours

Ingredients:

1. 12 fl oz/350ml semi-skimmed milk, warmed but not boiling

2. 1 lb/450g all purpose or plain flour

3. 1/8 oz/5g dried yeast

4. 2 tsp sugar

5. 12 fl oz/350ml finger-warm water (approx)

6. 1 tsp Salt

7. 1tsp baking powder

8. Vegetable oil for cooking

Preparation method:

1. Whisk together the milk, flour, yeast and sugar. Once combined add

half the water and beat into the batter, continue to add more water

until the batter is thick and smooth. Stop adding water once it reaches

the consistency of thick cream. Cover

2. with cling film and leave in a warm draft free place until foaming -

about 1, up to 2 hours.

3. Whisk the salt and baking powder into the batter then heat a heavy

based frying pan on the stove to hot but not smoking.

4. Dampen kitchen paper with a little oil and grease the base of the pan

and a crumpet (or pastry) rings measuring 3"x 1 ½" (8 X 3.75cm) approx.

If you don't have any pastry or crumpet rings then use a small, washed

food can to the same measurements.

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5. Place one ring in the heated pan, add enough batter to fill just below

the top of the ring. Cook for five minutes when there should be many

tiny holes on the surface and the crumpet is setting. Flip the crumpet

over and cook for another two – three minutes.

6. Repeat with the remaining batter until used up. Rest the crumpets on

a wire rack until cool and reheat in a toaster or under the grill before

serving. Serve with lots of butter and/or jam.

NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the

crumpet is heavy and without holes the batter is too thick add more water.

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French Cinnamon Crumpets

This French Cinnamon Crumpet recipe cuts back on fat by using only 1 whole

egg and 2 egg whites.

Ingredients:

1 egg

2 egg whites

1/4 cup milk

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Dash of nutmeg

8 Crumpets

Preparation method:

1. In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla,

cinnamon, and nutmeg.

2. Have warming drawer heated or heat oven to 200°.

Heat butter in heavy skillet over medium-low heat. Dip 4 crumpets in the egg

mixture, turning to coat thoroughly. Let excess drip back into bowl.

3. Place coated crumpets in hot skillet. Cook, turning, until both sides are nicely

browned, about 2 minutes each side.

4. Transfer to a warm plate and keep warm in oven. Repeat with remaining

crumpets and egg mixture. To serve, sprinkle with cinnamon sugar, if desired.

Serve with maple syrup.

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Rosemary Crumpet Sandwiches

Ingredients:

2 1/2 teaspoons dry active yeast

1 1/4 cups warm water (105° to 115°), divided

1 cup warm milk (105° to 115°)

2 tablespoons unsalted butter, melted

2 teaspoons sugar

1 teaspoon salt

3 1/2 cups all-purpose flour

2 tablespoons chopped fresh rosemary

1/2 teaspoon baking soda

1 (3-ounce) package cream cheese, softened

1 (4-ounce) package goat cheese

36 spinach leaves

12 radishes, sliced

18 slices deli ham

Garnish: whole-grain mustard

Preparation method:

1. In a large bowl, combine the yeast and 1 cup warm water. Let stand

for 5 minutes, then add the warm milk, butter, sugar, and salt.

2. Add the flour and rosemary, and stir until batter is slightly elastic. Cover

with a clean, moist kitchen towel, and let dough stand at room temperature

for 45 minutes.

3. In a small bowl, combine the baking soda and remaining ¼ cup water.

Stir mixture into the batter. Re-cover, and let rise for 20 to 30 minutes more.

4. On an oiled griddle over medium-low heat, ladle approximately ¼ cup

batter into greased 2½-inch round stainless-steel rings. Cook until the tops

of the crumpets look dry, approximately 15 minutes.

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5. Carefully remove molds. Flip crumpets, and cook until golden brown

and cooked through, approximately 5 minutes more. Repeat with remaining

batter. Set crumpets aside.

6. Preheat oven to 350°.

7. Slice crumpets in half horizontally, and place on a baking sheet. Bake

until lightly toasted, 5 to 10 minutes. Remove from oven, and let cool.

8. In a small bowl and using an electric mixer at medium speed, beat the

cream cheese and goat cheese until smooth. Spread approximately 1

tablespoon of the cheese mixture onto the bottom half of a crumpet,

add 2 spinach leaves, 2 radish slices, and a slice of ham. Finish with the top

half of the crumpet. Repeat with remaining crumpets and sandwich fillings.

Garnish with whole-grain mustard, if desired. Serve immediately.

Serving Suggestion:

Fried egg sandwich on homemade rosemary crumpet with cheddar and

choice of bacon or sausage.

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Savoury crumpet

toppings

Poached Egg and Smoked Salmon Crumpets

Ingredients:

2 eggs

2 crumpet

2 slices smoked salmon

15 grams butter

chives

2 wedges lemon

Preparation method:

1. Put a pan on to heat and pour boiling water from the kettle to a depth

of 2.5cm. Keep on a medium heat and when the first small bubbles

appear, carefully break the eggs into the water. Using a timer, let them

barely simmer for 1 minute.

2. Remove the pan from the heat and let them sit in the water for exactly

10 minutes.

3. As the eggs are sitting, toast the crumpets.

4. Spread the crumpets with butter and top with a slice of salmon. Remove

the eggs carefully from the pan with a draining spoon and rest on kitchen

paper for a few seconds to drain excess water. Lay on top of the salmon,

sprinkle on the chives and some black pepper and serve straight away with

a wedge of lemon.

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Crumpizzas

Ingredients:

2 Crumpets

Cheese

One tomato sliced

Chopped ham

Crushed pineapple

Preparation method:

1. Toast the underside of 2 crumpets under the griller.

2. Remove, turn over, flatten out the top, then top with cheese, sliced tomato,

chopped ham and crushed pineapple.

3. Put under griller and cook until cheese has melted and crumpet is cooked.

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Savoury Pizza

Ingredients:

Crumpet

Tomato Puree

Cheese

Fresh Tomato slice

Mozzarella cheese

Basil

Preparation method:

1. For a quick snack spread tomato puree and some sprinkling of cheese on

a crumpet and you have your very own mini pizza.

2. Add fresh tomato slices, or mozzarella or even some basil.

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Bacon and Tomato Crumpet

Ingredients:

Crumpet

Bacon Egg

Preparation method:

1. First grill the bacon under a medium heat (around 180 C) or a pre heated griddle pan. It should take about 5-6 minutes to cook through and start to

go crisp.

2. Poach egg sunny side up.

3. Serve on top of the toasted crumpet.

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Marmite Crumpet with Cheese or Crème cheese

Ingredients:

Crumpet

Vegemite

Butter

Cheese or cream cheese

Preparation method:

1. On a toasted crumpet spread on butter and vegemite and then top with cheese

or cream cheese.

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Avocado and Bacon Crumpets

Serves 4

Preparation time 5 minutes | Cooking time: 5 minutes

Ingredients:

8 whole crumpets toasted

MasterFoods Squeeze Tomato Sauce 1/4 cup

MasterFoods Australian Mustard 1/4 cup

Avocado 1 whole sliced

Mozzarella Cheese 1 cup

Grated

MasterFoods Pizza Topper 1 tbsp

Bacon

Preparation method:

1. Grill bacon and cut in half.

2. Spread crumpets with tomato sauce and mustard.

3. Top with avocado, bacon and cheese.

4. Place under a hot grill until melted.

Serve immediately.

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Sweet crumpet

toppings

Fruit Compote with Crumpets

Ingredients:

1 cup golden raisins

1 cup dried cherries

1 cup dried apricots (quartered)

1 cup water

3/4 cup sugar

2 cinnamon sticks

1 vanilla bean (split)

2 whole star anise

1 package crumpet

2 tbsps honey

1 cup vanilla yogurt

Preparation method:

1 Place all the compote ingredients in a saucepan and bring to a simmer.

Cook 10 minutes then turn off the heat and let plump 30 minutes. Cool to room

temperature.

2. Toast the crumpets in the toaster and spread with honey then toast a few more

seconds. Place on a plate and top with a spoonful of the dried fruit compote

and a dollop of vanilla yogurt.

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Crumpets with Strawberry Cheese

Ingredients:

4 crumpets

120 grams ricotta cheese

250 grams strawberries (punnet, hulled and sliced)

2 tbsps strawberry (fruit, fruit spread no added sugar)

Preparation method:

1. Toast the crumpets on both sides.

2. Gently mix together the ricotta, strawberries and fruit spread.

Place on each of the crumpets.

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Rocky Road Crumpets

Ingredients:

Crumpet

Nuts

Chocolate chips

Marshmallows

Preparation method:

1. Top the crumpet with the above ingredients and pop it in the oven until melted.

2. Bake at 350 degrees until the chocolate is melted and marshmallows are toasty.

3. Serve with tea, coffee or an after-dinner cocktail for a dish that will please any

guest

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Crumpets with Fruit, Ricotta and Maple Syrup

Ingredients:

Crumpet

Favourate Fruit

Ricotta

Maple Syrup

Preparation:

1. Toast crumpets on both sides and spread tops liberally with ricotta cheese.

2. Top with fruit and nuts and drizzle with maple syrup to serve.

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Crumpets with Peanut Butter, Choc Chips

and Coconut

Ingredients:

Crumpet Peanut Butter

Choc Chips Coconut Flakes

Preparation method:

On a toasted crumpet put peanut butter, choc-chips, and a little coconut flakes sprinkled on top!

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Crumpets with Fruit and Cream

Ingredients:

Crumpets

Favourite fresh fruit

Whipped cream

Preparation method:

The versatile crumpet can also be the foundation for a quick dessert course.

Having a few crumpets on hand means that you can impress uninvited guests

with a tasty dessert. Topping one with fresh fruit and whipped cream makes a

light summer dish for dessert.

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Fun with the kids

crumpets

Funny Shaped Crumpets

Prep time 15 min | Cook 30 mins (plus cooling, proving, standing)

Ingredients:

800 ml milk

40gm butter, plus extra, softened,

for greasing and cooking

2 tsp caster sugar

7gm dried yeast (1 sachet)

500 gm (3 1/3 cups) plain flour

1 tsp bicarbonate of soda

Preparation method:

1. Heat milk and butter over a low heat until butter melts, then stand until lukewarm.

Combine sugar and yeast in a small bowl, add 200ml milk mixture, stir to dissolve

then stand in a warm place until foamy (4-5 minutes).

2. Combine flour and a pinch of salt in a large bowl, make a well in the centre and

add yeast mixture, stirring to incorporate a little flour.Add remaining milk mixture,

stir until smooth and combined, cover and leave in a warm place until very foamy

(1-1½ hours).

3. Dissolve bicarbonate of soda in 50ml warm water, add to batter, beat to combine.

4. Cover and stand until bubbling (25-30 minutes).

5. Heat a frying pan over low-medium heat. Add a little butter, then place buttered

10cm diameter, 2.5cm deep rings in a pan and fill each two-thirds with batter.

6. Cook until mixture bubbles, small holes form on the surface and a skin forms

on top (4-5 minutes).

7. Remove rings, turn crumpets and cook until light golden (1 minute).

Keep crumpets warm in a tea towel while you repeat with remaining

batter, thinning with a little extra milk if necessary. Serve warm

immediately or serve toasted the following day.

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Okay, and NOW the fun begins. Choose some funny shaped biscuit rings .

The more basic the shape the better the crumpets will work.

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With crumpets that look this good, everyone will want funny shaped crumpets.

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Classic

Ingredients:

Crumpets

Butter

Preparation method:

I don't think anyone will argue that the simplest, yet most favoured topping is

butter. Classic,but always popular.

Honey and Banana

Ingredients:

Crumpets

Banana

Preparation method:

Another classic topping has to be honey and banana. This is even a favourite

with some of the weight-loss programmes around. Nutritious,filling,yet tasty too.

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Chocolate and Banana

Ingredients:

Crumpets

Nutella or melted chocolate

Crumpets

Preparation method:

Toast the crumpet, then slice it in half. Put some sliced or mashed banana in

the middle, then pop the top back on, spread with Nutella or melted chocolate

and let it seep through the holes.

Snickers Crumpet

Ingredients:

Crumpet

Chocolate Nutella Peanut Butter

Preparation method:

Alternate 1 layer chocolate nutella with 1 layer smooth peanut butter on a toasted crumpet. Repeat 4 times.

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