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!