Also known as English muffins, this baked crumpet recipe is a wonderful addition to breakfast or to afternoon tea. In England, crumpets are often served with clotted cream (aka Devon cream) and strawberry jam.
Trivia:Clotted cream is much, much better than it sounds. This delicacy is made from heating then cooling whole milk, and skimming off the cream. It must be sampled to be appreciated. I can only describe it as a mixture between whipped cream and whipped butter.
Baked Crumpet Recipe
1 pkg granular yeast
1/2 cup lukewarm water
1 tsp sugar
1 1/2 cup warm milk
2 tbsp butter
2 tsp sugar (second amount)
1/2 tsp salt
grated rind of an orange
3 1/2 cup sifted flour
1 cup blueberries (optional)
Note: if using frozen blueberries, thaw slightly before using.
Soak yeast and first amount of sugar in warm water until frothy. This takes about one quarter of an hour.
Add butter, second amount of sugar, salt and orange rind to warm milk and stir. Add this to the yeast water. Beat, then add the eggs and flour. Beat until batter is smooth. Rise for 15 minutes, adding blueberries if desired.
Preheat over to 400 °F. For best results, use greased crumpet rings. If none are available, you can make acceptable crumpets by baking them in greased muffin pans.
Place the greased crumpet rings on a greased baking sheet and place in oven until hot. When hot, remove from oven and pour some batter in to a depth of about one half inch. Bake for about 18 or 20 minutes or until the top is dry and honeycombed. Carefully remove from the crumpet rings, flip over in baking pan and bake for another couple of minutes to brown the bottom.
If you are using muffin pans, fill the greased pans about 2/3 full and bake for 15 minutes or longer, until done.
Serve this baked crumpet recipe hot or cold -- and for a real treat, use the clotted cream and strawberry jam suggestion. You won't be sorry.