This recipe comes from Jeff Brady, whose Thermomix blog is well worth a look and a follow – you can find his blog at thermomix-er.blogspot.com.
If you’re wanting to serve these for breakfast, make sure you make the batter the night before – unless you want to wait for an hour for the mixture to prove! And when you store the batter in the fridge overnight, put it in a jug rather than a bowl – and it will be easier and less messy to make the crumpets pouring out the batter than spooning it into the rings.
The batter is really easy to make. SInce I’ve had the thermomix, I’ve always had yeast sachets in the cupboard for bread dough (especially the hot cross buns – oh so good) and this recipe calls for 5 grams of yeast. If you buy the Tandaco Yeast like I do, each sachet is 7 grams, so I poured in the majority of it, and wasn’t pedantic about shaking out every little bit like I often am with other baking.
I used egg rings when I made the crumpets. I couldn’t believe I still had any, but I dug them out – I can’t actually remember the last time I used them. If you don’t have egg rings perhaps you could use scone cutters or something similar, but as the batter is fairly thick and runny, if you don’t use something, you’ll end up with a crumpet pancake. The egg rings worked beautifully – don’t forget to oil them – I did both sides as the mixture will probably bubble over a little and if the outer edge is oiled, you can peel away the bubbled over bits a lot more easily. Dani suggests oiling them, then putting them in the pan to heat up, then pour the batter in. It seems to do something, and the crumpets just popped out without a trouble in the world. Lord knows why I never thought of oiling the rings back in the day when I used to fry eggs…
It took me a couple of batches to get the temperature just right for cooking the crumpets, but you’ll know it once you have reached it – 5 minutes on one side, and about a minute on the other side. If the batter is too runny to turn the rings, you’ll know they are not ready to turn – – – once I’d perfected the temperature, the egg rings literally fell off as I turned them over.
These would be beautiful served with a home made jam – maybe even the jam from the Steamed Pudding Recipe. Because of my over enthusiasm with whipping cream in the thermomix for the Caramelised White Chocolate Mousse yesterday, I was able to serve these with home made butter as well…such a treat!! I had mine with the honey from Cafe Vue at Heide Gallery, which was a take home treat after an amazing dinner at Vue de Monde earlier this week. Superb! For those of you who have been there recently, you won’t be surprised when a cucumber sorbet pops up on this blog in a few weeks – the one I had there was one of the best things I’ve ever tasted.
So, next weekend I’ll definitely make the Caramelised White Chocolate Mousse – stay tuned!
May 27, 2012 at 7:05 am
They look great.
May 27, 2012 at 8:09 am
Thanks! They are really good – don’t think I’ll ever go back to the store bought ones again!
The Bush Gourmand
June 1, 2012 at 8:17 am
I had a spectacular failure with these! I didn’t have any milk, so used my almond and cashew milk instead.
I ended up with glug on a plate. They were disgusting!
I’ll try again tonight with proper milk this time!
June 1, 2012 at 9:38 am
Bummer!! I can promise you once you’ve had them and they’ve worked you’ll never go back to the store bought ones again.
My first lot in the frying pan weren’t great, but once you get the knack, they are great!
Good Luck tonight!!
June 2, 2012 at 7:10 am
Made these this morning. Yummy. Really interesting dough/batter mix. I too used egg rings but when I was out shopping later looking for something else I found “crumpet” rings. The rings are a little bigger than shop bought crumpets. Hopefully when I make these next time, by using the larger rings my #1 son will eat less than the 6 he ate this morning. Love your comments on all the recipes. Keep cooking🍳
June 2, 2012 at 10:01 am
Thanks, Anthea! Might have a look for crumpet rings myself!
The Bush Gourmand
June 2, 2012 at 1:41 pm
I’m making them again tonight, and realised that I’d made an error in reading the ingredients the first time! I used 1/2 tsp yeast and 5g castor sugar and it should have been the other way around.
Fingers crossed they work this time….
June 3, 2012 at 8:12 am
I’m dying to know – did they work this time?
June 26, 2013 at 7:18 pm
I make these regularly and they are great, just a shame that they are not in the index!!!!!
I find it best if the batter is made and then left to chill overnight then crunpets made next morning. Its a great way to get teenagers out of bed at the weekend!
June 27, 2013 at 12:28 am
I’m a few years away from getting a teenager out of bed, but I’ll remember it for future reference!!