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Vegan crumpets


Makes: about 10
timePrep time: 50 mins
timeTotal time:
Vegan crumpets
Recipe photograph by Dan Jones
Not only is this the best crumpet recipe you'll ever eat, they're vegan, so everyone can enjoy them! Delicious topped with homemade lemon curd

Makes: about 10
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
174Kcal
Fat
3gr
Saturates
0gr
Carbs
32gr
Sugars
2gr
Fibre
1gr
Protein
4gr
Salt
0.4gr

Truly Crumptious

Truly Crumptious

Helen Grace's crumpets make the perfect late-night snack for hungry festivalgoers
See more of Truly Crumptious ’s recipes
Truly Crumptious

Truly Crumptious

Helen Grace's crumpets make the perfect late-night snack for hungry festivalgoers
See more of Truly Crumptious ’s recipes

Ingredients

  • 250g plain flour
  • 150g tipo ‘00’ flour (pasta flour)
  • 1 tsp fast-action dried yeast
  • 1 tbsp caster sugar
  • ½ tsp fine salt
  • 2 tbsp vegetable oil
  • 1 tsp lemon juice
  • 1 heaped tsp baking powder

Step by step

Get ahead
If not serving straight away, the crumpets will keep for a couple of days, in which case serve toasted. They also freeze well; defrost before toasting.
  1. Put the flours in a bowl, pour in 500ml warm water, and add the yeast, sugar and salt. Whisk to make a smooth, thick batter. Cover with clingfilm and leave to prove for 40 minutes in a warm area until fluffy and bubbly.
    Tip
    For this recipe you will need 4 crumpet or egg rings measuring about 8cm diameter (we used the poachette rings from the kitchenware section). If you don’t have cook’s rings, you can make pikelets. Simply add ladlefuls of batter to a frying pan, as if you were making pancakes. Cook on a medium heat for 2-3 minutes, flipping over after 1 minute.
  2. Heat a nonstick frying pan over a medium heat. Brush the crumpet rings with a little vegetable oil and put in the hot pan. When the metal is hot, brush more oil inside the rings and heat for another 5 minutes, This is to ‘season’ the rings and prevent sticking. When ready to cook, add the lemon juice and baking powder to the batter and whisk thoroughly. Meanwhile, add 1 tablespoon of the oil to the pan. It should be a relatively high heat, but you don’t want the oil to smoke.
  3. Ladle the mixture into the rings (it will sizzle when it hits the pan), half-filling the rings. Cook on the high heat for 1 minute, then turn down the heat to low. Cook for a further 8-10 minutes on a low heat, until the batter starts to set around the edges and bubbles form on the surface. If the oil is smoking, reduce the heat.
  4. When the top is almost set, run a palette knife around the inside of each ring, then remove the rings and flip over the crumpets. Cook for 2 minutes more until set and light golden. Remove from the pan and leave to cool on a wire rack. Heat the rings again in the pan, and repeat the process with the remaining batter. 

     Delicious with our homemade lemon curd.

     

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