Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Yummy Crumpets

Posted by Bee & John on January 17, 2012 at 6:25 PM

I was reminded recently that there is a great recipe for crumpets in the new In The Mix cookbook.... but I didn't get my recipe from there - as the internet is becoming so easy for lazy recipe searches like me I just type in "thermomix crumpet recipe" and up popped Yummy Crumpets by "Thermomixer".


In a word..... YUM!!!  In an other... DELISH!!


In one way, they are a pest because you can't just make and then eat.  You have to wait for an hour until they are ready to be cooked.  On the other hand, they are well worth the wait and are delicious straight from the pan.  I would go out on a limb and say they are BETTER than the store bought ones!!


I baulked at buying the egg rings at my supermarket last week... for a start I had thrown out some the year before because we never used them!  Then, they were $10 for 4 non stick stick with handles, $10!!... for another I was sure that silicon ones would be easier.  Well, the following week I hadn't done any egg ring searching so I thought "what the hell" and bought the metal, non-stick with handles - and the rest, as they say, is history!  I think the metal ones were better than silicon ones as they heated up as well and helped cook the crumpets evenly and quickly, and the handles??  Yep, the handles I didn't want?  they were SO good, made getting them out of the pan so easy!


Oh!  My! Goodness!!  how delicious are these!!!  I followed the recipe.... mostly.  I didn't wait the entire hour as I was too impatient... also, I didn't read the recipe completely through.  AND I put the baking soda in with the rest instead of at the end.  It didn't seem to matter tho.


LESSON: wait until the crumpet mixture, in the egg rings, are almost completely dry.  Take off the rings and then flip just for a few seconds.

LESSON: have pan hot, but not HOT.  low/med or medium should be fine


Things to note:

  • They were amazing when they were hot and fresh - no need to toast
  • They were great the next day (pack into a bag or airtight container when cold)
  • I froze some (with a little baking paper between them) and they were even BETTER cooked when frozen!  
  • The recipe made 28 of them!
  • two of them fit in a toaster slot at a time - make sure you can get them out WITHOUT resorting to dangerous "get them out of the toaster with an implement" actions

I'm wondering if I can made larger "rings" by cutting strips of baking paper and stapling them together to form a ring.  I am not sure if it will be strong enough.... I'll let you know




Categories: Breads, Easy Specialties

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2 Comments

Reply Gail Kirby
5:51 AM on June 1, 2014 
I read a tip the other week about using the small size tuna cans with both ends cut off as the rings! I bought some crumpet rings from the General Trader.
Reply Lisa
6:19 AM on April 1, 2013 
I have made crumpets before, cannot find that recipe now, but found that egg rings were to small. So I have been on a hunt for about six months for crumpet rings. Well today I found then and as I cannot find my original recipe I will be using this one. I will let you know how I go. Lisa