Crumpin with a pumpkin

I have been making crumpins almost none stop, I just can't get enough. They are the no oven bread substitute of 2013.

Carly, who has said some lovely things about my blog also mentioned pumpkin and crumpins, so once a seed it planted. Check out her blog its a great read.

I used a pumpkin that was a surprise adoptee to the garden, growing of it's own accord but use your favourite variety. The Crumpins orange colour will be rely on the colour of the pumpkin, mine was quite light.

I have also double the recipe from previous crumpin post as they freeze very well so they are always on hand ready to defrost and toast.

Crumpin with a pumpkin
Ingredients makes about 25

• 2 cup light milk
• 100 g butter
• 500g cold cooked pumpkin (steamed or boiled)
• 1/2 cup light milk
• 1kg plain flour
• 25g instant yeast
• pinch of salt
• 4 tbsp. brown sugar
• 1 tsp. ground cinnamon
• 1/2 nutmeg grated
• 4 cups light milk (6 1/2 cups of milk total)

Method:

• Heat 2 cup of milk and butter till the butter is melted, either stove top or in a microwave for 2-3 minutes
• Blend pumpkin and 1/2 cup milk till smooth
• In a mixing bowl add flour, yeast, salt (on opposite side to yeast) and caster sugar
• Add the 2 cups of milk and the milk and butter (adding the hot milk to cold milk will make it the right temperature without heating and waiting for all the milk to cool or killing the yeast)
• Add pumpkin mix
• Mix with electric beaters till smooth
• Cover with plastic wrap and set aside for about 1 hour
• In a frypan on low heat put 2-3 rings depending on how many you can fit.
• Spray with cooking spray being careful not to blow yourself up if using a gas cook top e.g. take the pan away from the flame
• Fill the rings with batter to about 1-2 cm, they will rise as they cook
• Cook for about 10-12 minutes on one side and then remove ring
• Carefully flip the Crumpin to cook the other side for about 5 minutes
• They will firm as they cook and the side of the ring will help the side cook
• Depending on how big you make them you can eat them whole or split/cut them in half
• For a faux scone smaller pumpkin crumpins can be topped with pumpkin cream, grated nutmeg. Maybe add some crushed walnuts (not pictured)
• To make pumpkin cream whip 100g cooked pumpkin, 1 tbsp. sugar with 300ml thickened cream

 

 

 

Unholy bit of crumpet.....

No it's not the latest Carry On movie or even a really sad Dad joke but a delicious crumpet muffin hybrid.
Just like Branjelina it needed a power couple name so......introducing the Crumpin, I just didn't feel right about Muffpet.

Perfect for a weekend breakfast in less time than it takes to make a good loaf. If you have to get up at 6am to let the chickens out or answer a call of the wild you can make the batter and then go back to bed while it gets busy proving.

I cook these over a low heat which is why the holes don't really appear and the middle has the fluffiness of a muffin rather than the firmness of a store bought crumpet.

They also are the right base to create a home style version of a certain drive thru restaurant chain's breakfast treat that I no longer partake in since my ban on the drive thru.
More on that in another post.

There are crumpet rings available but I use the side of a spring form 9.5cm cake tin, gotta love a dual purpose item to save cupboard space.

Crumpin
Ingredients

• 1 cup light milk
• 50 g butter
• 500g plain flour
• 10g instant yeast
• pinch of salt
• 2 tbsp. caster sugar
• 2 cups light milk

Method

• Heat 1 cup of milk and butter till the butter is melted, either stove top or in a microwave for 1-2 minutes
• In a mixing bowl add flour, yeast, salt (on opposite side to yeast) and caster sugar
• Add the 2 cups of milk and the milk and butter (adding the hot milk to cold milk will make it the right temperature without heating and waiting for all the milk to cool or killing the yeast)
• Mix with electric beaters till smooth
• Cover with plastic wrap and set aside for about 1 hour (have a snooze)
• In a frypan on low heat put 2-3 rings depending on how many you can fit.
• Spray with cooking spray being careful not to blow yourself up if using a gas cook top e.g. take the pan away from the flame
• Fill the rings with batter to about 1-2 cm, they will rise as they cook
• Cook for about 8-9 minutes on one side and then remove ring
• Carefully flip the Crumpin to cook the other side for about 5 minutes
• They will firm as they cook and the side of the ring will help the side cook
• You can add a knob of butter to the ring before the batter but I find this browns them too quickly
• Depending on how big you make them you can eat them whole or split/cut them in half
• They would be perfect to cook on a BBQ hotplate or electric griddle

 

 

 

Cheese and Chive variation

• Reduce the caster sugar to 1 tbsp.
• Add to the batter 80g grated parmesan and 8-10 chives finely chopped
• Serve with butter and more chives