But first, a big Thank You to all of you who have left mails with comments and wishes - It makes me feel really special and happy. I sometimes wonder about this beautiful bond of friendship we share with each other - though we have not met, we are bound by a common passion - for blogging, for good food, for sharing our thoughts, our joys and sometimes our sorrows.
This passion connects us in a special way, and I enjoy it, like it and even miss it when I am not active.
Today's recipe was lying in my drafts for a long time...I made it with a Saffron Plum Compote (recipe here). These crumpets (recipe taken from here ) went very well with the whipped cream (mixed with a little vanilla extract and castor sugar) and the fruity saffrony flavour of the compote. And it looked really pretty too!
Hope you like the crumpets as much as we did and I promise to be a regular again!
112.5 grams - all purpose flour
1/4 tsp - sugar
1/8 tsp - salt
1/2 tsp - dried yeast
75 ml - warm milk
75 ml - warm water
a generous pinch of cinnamon powder
- Place the flour, sugar, salt, cinnamon powder and the dried yeast in a large bowl and mix well. Pour in the warm milk and water and mix well until well combined.
- Cover the bowl with a cling film or a plastic wrap and leave it in a warm place to rise for about an hour or until the batter doubles the volume.
- Remove the plastic wrap and stir the batter really well.
- Grease lightly a non stick pan and heat the pan over a low flame. Sit the greased crumpet rings in the pan and leave to heat up for a minute.
- Pour in the batter to fill the rings just over halfway up the sides. Cook on a low heat until plenty of small holes appear on the surface and the batter has just dried out.
- Remove the rings carefully and turn the crumpets to cook further for a couple of minutes.
- Let the crumpets cool on a wire rack.
- Serve the crumpets with some whipped cream and saffron plum compote.
With or without the cream these crumpets were simply delicious...
and this one is for you :-)