Crumpets with Caramel Butterscotch Syrup

homemade crumpets

What's not to love about crumpets... especially crumpets with caramel butterscotch syrup :D
Crumpets has become my favourite breakfast of choice, sadly... I don't have it as often as I would like to!
because...
First, a packet of crumpets doesn't come with a lower price tag.
Secondly, they dont stay 'fresh' for long... fresh as in 'supermarket and industrial' standard kind of fresh :(... Crumpets gets mouldy so fast in summer... 

Making my own crumpets were not as difficult as I initially thought.
It was just as easy as making pancakes, the only real hard work would be... when the batter stuck to the egg ring... with much jiggling and shaking.. it refused to budge :(.
That was the only battle I had to fight..really :P

I can't recall who (but I had this feeling it was Hugh Fearnley-Whittingstall), that we should not use  egg ring to make crumpets because its has no depth!!! I agree with his statement but I am not going to go out and buy crumpet rings, when I only make them.... hmmm once in a blue moon ;P
So EGG rings would do just nice.. thank you :D

Delicious Crumpets with Caramel Butterscotch Syrup.


Crumpets and Caramel Butterscotch Sauce

recipe adapted from Woman's Day Magazine 



Ingredients

2 cups plain flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 teaspoon sugar
7g yeast
1 1/2 cup lukewarm water


Caramel Butterscotch Syrup

4 tablespoon caster sugar
2 tablespoon water
2 tablespoon butterscotch syrup
70g butter

Crumpets Batter
  1. Sift flour, baking powder and alt into a mixing bowl. 
  2. Stir in sugar. 
  3. Sprinkle yeast in a jug of lukewarm water. 
  4. Give it a quick stir. 
  5. Set aside for 5 minutes until bubbles form. 
  6. Add yeast mixture to dry mix. 
  7. Whisk until smooth. 
  8. Heat up frying pan and place lightly greased egg rings in the pan. 
  9. Fill up to 3/4 of the egg ring height. 
  10. Cook on low heat for 10-12minutes 
  11. Check for doneness when surface is filled with holes. 
  12. Shake off egg rings and cook the other side for another 2 minutes. 
  13. Repeat with remaining batter.
Caramel Butterscotch Syrup.
  1. Heat up a small saucepan, add sugar and water. 
  2. Give it a gentle swirl. let the water-sugar mixture simmer on low heat until it changes to dark blonde (DO NOT STIR!!!!). 
  3. Remove from heat. 
  4. Add butter and butterscotch syrup. 
  5. Whisk until smooth.
Serve hot.





4 comments:

  1. your recipes are so original and your photos so beautiful

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  2. They look mouthwatering!
    Happy Holidays to your and your family, Lisa!
    Angie

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    Replies
    1. Thank you Angie :D
      Happy holidays to you too Angie <3

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