Comment on this article

English Crumpets
from the kitchen of Sharmagne Leland-St. John

10 oz flour
3/4 teaspoon salt
2 heaping teaspoons baking powder
1 tablespoon caster sugar
4 tablespoons melted butter
2 eggs, beaten
1 1/4 cups milk

Sift the flour, salt, baking powder and caster sugar into a bowl.  In a separate bowl, put the melted butter, stir in the milk and the beaten eggs.   Take an egg beater or electric mixer and gradually add the flour, beating constantly.

Place large greased tin muffin rings on a greased griddle.  Fill the rings 3/4 of the way full with the batter.  Cook slowly until fluffy.  Brown on one side, then turn over and brown the other side.  Serve with honey butter on a warmed dish.

If muffin rings are unavailable, save tuna tins, cutting off both ends with a can opener and use those in place of store bought rings.

Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]