Crumpet Fail No.2 (Argh!)
What is wrong with me? Why can’t I make crumpets? I have the odd cooking fail every now and again but seriously, this is getting out of hand. Thank you to everyone who sent me recipes after this heart breaker. I had a hard time choosing which one to make. In the end I decided to go with the super detailed advice from Bea of Bea’s of Bloomsbury.
She sent me a fairly lengthy e-mail about gluten strands, warmth of ingredients and resting of batter. I tried to take in as much information as I could but was really quite relieved when she followed it up with a link to this recipe, which apparently “seems to address the issues involved (temperature, gluten strands, and a loose batter)”. Apart from following Bea’s suggestion to replace the powdered milk and water with warm milk (low fat 2%), I followed the recipe to the letter. It seemed to be going well. Note how it mentions the resting is important to let the gases build up inside? Well, check out those gases above!
I then set it aside for the second resting and it rose up like a yeasty batter Behemoth. I was feeling incredibly optimistic at this stage, even pouring myself a celebratory G&T and letting forth a satisfied chuckle. The skillet was preheated and the crumpet rings oiled. And then this is where it all went wrong. I followed the instructions closely, “cook for 4-8 minutes over medium heat”. I tried it first in the rings and then got bored with the failures and started free styling, as you can see from the finished ‘crumpets’. This seemed to work a bit better as they do have some holes at least.
The most frustrating thing is that they are so very nearly there. The taste of the batter is spot on. The texture within is cooked perfectly – spongy and light and not at all raw. I just wish I knew why they don’t have more holes. Seriously people, I am begging you – help me please! I’ve found my cooking nemesis and I will not be beaten.
Category: Crumpets, Not Quite Right 14 comments »
July 7th, 2009 at 9:29 am
awwww they look munted but still so cute! I’d eat ‘em
July 7th, 2009 at 10:00 am
Group hug for Helen!
July 7th, 2009 at 10:01 am
Like Catty, I’d definitely eat them too!
July 7th, 2009 at 10:11 am
Agreed, despite your less than astethically pleasing mutant crumpets – they still look tasty.
You need to trust in the Gary Rhodes recipe. Yes I realise he may have silly hair and has sold out advertising Flora buttery – but the man knows how to make a crumpet…..I just know it.
July 7th, 2009 at 11:12 am
What’s wrong with them? They look perfectly good (and tasty) to me…
July 7th, 2009 at 11:23 am
Lol. Helen, I love your tenacity. I wish I could advise you but I have no crumped knowledge, save what I am gelaning from you in these posts. Nearly there!
July 7th, 2009 at 12:22 pm
Catty – ‘munted’ just made me laugh – a lot.
Y – you are very kind and I am VERY hopeful that your suggestion of fresh bicarb will do the trick!
Dan – i know, I am very grateful you sent it to me – I really am! It was very hard to choose between all the recipes so I hope you’re not offended.
Justin R – “I just wish I knew why they don’t have more holes.”
Niamh – I will not be beaten!
July 7th, 2009 at 12:58 pm
They do look delicious. Maybe you should just think of them as “Organic” like those non-uniform, knobbly, “real”carrots you get?! I must say, your determination is pretty impressive!
July 7th, 2009 at 2:01 pm
The recipe from the Bread apprentice is a no-fail:D
July 7th, 2009 at 3:10 pm
Poor Helen! I am sorry to hear about this…but I know you will beat this! I just know it!
July 7th, 2009 at 3:57 pm
Helen – Don’t worry takes a hell of a lot to offend me – and a crumpet recipe isn’t going to do it! hahaha
Believe in the Rhodes.
July 8th, 2009 at 4:42 pm
Goddamn Helen – I’ve been relying on you to make the perfect crumpet recipe! I can’t understand why not either. Maybe talk to a sainsburys baker…?
I’d eat those mis-shapes though.
July 8th, 2009 at 6:55 pm
A few thoughts..
heat too high
mixture too sloppy
not enough bicarb
Try using a frying pan with a lid instead of a skillet (increases the heat on top of the crumpets thus encouraging the bubbles, but not burning the bottom.
July 8th, 2009 at 8:46 pm
As I was buying me Sainsbury’s crumpets this week, I thought: should I make my own? How hard can it be? thanks for setting me straight.