Ah, the humble crumpet. So simple, so delicious and, surprisingly, so old. Apparently, the first reference to them in writing was way back in 1382!
This recipe is old, but not that old. It comes from 'The Golden Wattle Cookery Book' - which is a cookbook that every Australia schoolgirl was given when she left school in the 1950's. It's a little gem of a book complete with instructions on how to be a housewife in the kitchen. Ah, things were simpler back in the '50s...and homophobic and sexist.
Ingredients:
I like to pour the batter into creased egg rings. Also, I don't flip them, but keep an eye they don't burn their bums.
This recipe is old, but not that old. It comes from 'The Golden Wattle Cookery Book' - which is a cookbook that every Australia schoolgirl was given when she left school in the 1950's. It's a little gem of a book complete with instructions on how to be a housewife in the kitchen. Ah, things were simpler back in the '50s...and homophobic and sexist.
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| A tasty bit of crumpet, 'eh? |
480g all-purpose flour
30g butter
1 level dessertspoon yeast
1 level dessertspoon sugar
1 cup milk
1 tsp salt
1 egg
1 level dessertspoon yeast
1 level dessertspoon sugar
1 cup milk
1 tsp salt
1 egg
- Stir flour and salt and warm.
- Melt butter and add milk
- create yeast and sugar. Add beaten egg, warmed milk and butter.
- Add mixture to flour. Beat well.
- Cover and set to rise in a warm place about 1 hour or until double in size
- Drop in tablespoon heaps on greased and hot griddle
- Brown well on both sides. One side should be porous.
- Serve hot, toasted and buttered.
I like to pour the batter into creased egg rings. Also, I don't flip them, but keep an eye they don't burn their bums.