Big Fat Buttery Crumpets

When I started this blog I set myself a list of foodstuffs to tackle, and crumpets were on that list.

Crumpets are probably one of my favourite foods. I’m of the ‘butter only’ school of thought where more is most definitely more. The best part about eating crumpets, I think, is wiping up the pool of butter that has soaked through the crumpet with the last part of the edge. Yummy.

Big Fat Buttery Crumpets

Now, crumpets are the kind of thing that I’d never really though to make until recently. I’d pretty much assumed that they were really difficult and involved lots of yeast related prep – not my forte at all.

Big Fat Buttery Crumpets

The good news is that Crumpets are actually really easy to make! They just involve popping all the ingredients in a bowl, giving it a quick stir and leaving it in a warm place for an hour or so.

The slightly more fiddly bit comes when you cook them. Now a sensible person would think to buy crumpet rings before trying to make crumpets. It turns out that I am not that person.  My first thought was to use a round, metal, un-crimped cookie cutter. The problem is that in my extensive collection of cookie cutters there were almost none suitable. Not deterred, I ended up using a pretty big cake ring.

Big Fat Buttery Crumpets

This increased the cooking time from the recipe significantly. Now, I’m not necessarily advocating  using a big cake ring is you have crumpet rings or something similar, but honestly, there is nothing more satisfying as eating a crumpet as big as your own face!

So go forth and make enormous crumpets – you know you want to!

 Giant Crumpets 

450g plain flour

14g instant yeast

1 tsp castor sugar

350ml milk

350ml warm water

½ tsp bicarbonate of soda

1 tsp salt

Veg oil for cooking

1. Combine flour, sugar and yeast in bowl

2. Warm milk (until it feels warm when you pop your finger in) then add cold water to it. Beat into the dry ingredients and try to get it nice and smooth

3. Leave it somewhere warmish for up to 2 hours. It will rise and then fall back, leaving a mark on the bowl if you miss the rise.

4. Beat in the Bicarb and leave for 10 mins.

5.  Meanwhile, grease your cake tin ring well with oil, and get a frying pan hot. Brush with enough oil for it not to stick.

6. Spoon in enough mix to go up a few cms.

7. Cook for about 10 mins until filled with holes. Flip over, remove ring and cook until bottom is browned.

8. You can eat them straight away with butter, or toast them later on!

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Cinnamon Lentil Stew

So I thought that I should explain why this blog is called ‘Always Add Cinnamon’.

I love cinnamon. And when I say love, I mean LOVE. I always at least double cinnamon in recipes, and my mum regularly gives me catering sized tubs which I work my way through happily.

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Chocolate Teacakes

Tunnocks Teacakes are, to me, the ultimate food. I have to resist buying them, because I’ll happily sit down and work my way through a box of 10 with no qualms whatsoever.  I never even thought that it was possible to make them yourself until they were featured on The Great British Bake Off, and, to be honest, it looked a bit of a faff.

But then I sampled (several) homemade ones made by my boyfriend’s mum, and was completely bowled over. They were yummy, light and definitely tasted less artificial than the bought version.

So I bit the bullet, and bought silicone moulds.  Hopefully they’ll come in useful of other things, otherwise they will be the most ridiculously recipe-specific bit of kit to own.

As per my Bake Off inspiration, I used a Paul Hollywood recipe. I found that the biscuit needed quite a bit more milk than specified, but otherwise it was relatively easy, just time consuming!

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