This morning I just had to finally make the coconut crumpets I have up until now only been able to purchase. I think they turned out pretty well, though I made way too many for just P and I and I had to freeze the remainder. Nevertheless, it was much easier than I imagined. I made the lemon butter while the mixture was standing so it was a little warmer than it should have been, but it was still damn good.
Coconut crumpets with lemon butter (Makes two dozen crumpet in egg rings)
INGREDIENTS 1 sachet (7g) dried instant yeast or 1 and 1/2 teaspoons of yeast 3 cups (450g) plain flour 1/2 cup of shredded coconut 1 teaspoon sugar 250ml milk 375ml water ½ teaspoon salt ½ teaspoon bicarbonate of soda
METHOD Sift yeast, flour and sugar into medium bowl. Heat milk and water together in small saucepan, or microwave, until it reaches blood temperature. Whisk milk mixture gradually into flour mixture until a smooth batter is formed. Cover, allow to stand 1 hour. (Heat oven to 200 degrees C then turn off and let the mixture stand in there for one hour or until doubled in volume)
When ready to cook, stir in salt and bicarbonate of soda. Heat heavy pan (my le creuset pan was perfect) until a small knob of butter browns and burns within 10 seconds. Wipe burnt butter off pan.
Make sure batter is consistency of pouring cream. If it is too runny it will run out of the moulds, if too thick, the bubbles that form and characterise a crumpet will not form. If too thin, thicken with a little extra flour. If too thick, thin with a little warm water. It is best to try cooking one crumpet before altering the consistency as you will have a better guide of what is too thick or too thin.Place egg rings, biscuit cutters or muffin rings onto pan. Spray lightly with spray oil to lightly coat. Spoon 2-3 tablespoons mixture into rings or cutters. Do not fill too full as mixture will burn before it cooks through. You may have to reduce temperature if bases are burning before tops have dried out.Cook crumpet without moving until bubbles have formed on the surface and the top has a dried out look. Flip egg ring and crumpet to cook top. Allow to cook only briefly to lightly brown the top.
Allow to cook only briefly to lightly brown the tops. Eat immediately with butter and home-made jam or honey, or caramelised bananas or lemon butter.
Lemon butter I have learned how to use my microwave to make lemon butter and hollandaise sauce so it is extremely quick and easy.
In a small bowl add two eggs, ¼ cup of caster sugar, and the juice and zest of one lemon and whisk together. In a separate bowl, melt 3 tablespoons of butter in the microwave. Add the melted butter to the egg mixture and whisk again. Place in the oven then on half or three-quarter power level begin cooking for 3 minutes checking every 30 to 45 seconds and whisking again. Lemon butter is done when it is a thick consistency. You could strain the butter to remove the zest, however I am a big fan of the zest and never bother straining. Cover the mixture with plastic wrap pressing down on the surface of the mixture so a skin will not form and put in the refrigerator to cool.