Crumpets with whipped maple butter

AT A GLANCE

  • Serves 16 people

  •  
  • Crumpets
  • 600 gm (4 cups) plain flour
  • 1¼ tsp dried yeast
  • 2 tbsp baking powder
  • 1½ tsp sugar
  • 1 tsp bicarbonate of soda
  • To grease: butter
  •  
  • Whipped maple butter
  • 250 gm unsalted butter, softened
  • 80 ml (1/3 cup) maple syrup
  • 1 tsp ground cinnamon
01   Sift flour, yeast, baking powder, sugar, bicarbonate of soda and 1½ tsp salt into a large bowl. Make a well in the centre and add 800ml lukewarm water and whisk until smooth.
02   Heat a heavy flat griddle or heavy-based frying pan over medium-high heat, grease with butter and place 8 greased 8.5cm metals rings on griddle to heat, then fill each ring with 2 tablespoonsful of batter and cook for 10 minutes or until holes have appeared and top has set, then cover with a lid and cook for another minute. Remove crumpets from rings and repeat with remaining batter. Crumpets may be refrigerated in an airtight container for up to 3 days.
03   For whipped maple butter, using an electric beater, beat butter and 1 tsp sea salt until pale. Add maple syrup and cinnamon and beat until combined. Refrigerate until required.
04   Toast crumpets and serve immediately spread with whipped maple butter.

Recipe:

RODNEY DUNN AND EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2007

Sep 2007

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