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Bec's Table Crumpets


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Ingredients

10 person(s)

for the batter

  • 375 g flour, Bakers
  • 1/2 tsp caster sugar
  • 1 heaped tsp dried instant yeast
  • 100 g Milk
  • 200 g Milk, cold from the fridge
  • 100 g water, boiling water straight from a jug
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 6
    1h 17min
    Preparation 1h 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
  • 9
5

Recipe's preparation

  1. Place a bowl on top of your Thermomix and weigh in the 375 gm of flour then set aside.


    Take around a Tbsp of the flour you just weighed along with the sugar, yeast and 100 gm of milk place into the TM bowl (make sure the yeast isn’t sitting on the blades).


    With the MC in place mix well for 20 seconds/speed 3 then set to mix for 3 minutes / 37°C / speed 2. If your yeast is good, the mixture should be foamy now.


    In a jug mix the remaining cold milk and boiling water and stir to combine.


    Add the remaining flour, milk/water mix, egg and salt To the TM bowl and with the MC in place mix for 10 seconds on speed 6.


    The mixture should resemble a very thick pancake batter now. Add some more tepid water and mix again at speed 6 if necessary. Then mix for 8 minutes at 37°C on speed 1.


    Leave the mixture in the TM bowl with the lid on and MC in place to prove for about 1 hour or until the surface bubbles.


    Sprinkle the bicarb over the surface and gradually increase the speed to beat at the mixture for 2 minutes at speed 5. Then leave it to sit for 5 minutes before you go on so the yeast can work with the bicarb to develop all those little bubbles.


    Butter the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.


    Pour batter into each ring 1/4 to 1/2 full depending on how deep your rings are, and cook for 5 minutes, or until the surface has dried and is full of holes. If they’re too deep the little holes don’t have time to rise to the surface before they set (cook off).


    You may need to puncture a few holes but be warned don’t do it too early, or they’ll just fill up again.


    Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack or plate to cool.


    Butter the rings and frypan and repeat process until all batter has been used.


    Serve warm with butter and your favourite topping.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made these last night after traditionally using...

    Submitted by HR Millar on 25. January 2021 - 22:17.

    I made these last night after traditionally using a different recipe. It wasnt a huge success. I added extra liquid to make the mix a bit thinner, but the outcome had more of a pancake texture. I kept adding more liquid and whisking it in before cooking another batch but still found them a bit more cakey than crumpet like. So if you make this, add extra liquid where it suggests if you think it is on the thick side, and cook smaller amounts at a time to test it (I cooked them in my pie maker as I normally would with just less than a third of a cup mix per crumpet as 1/3 cup was too thick and got gluggy cooked.)

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