Tag Archives: Crumpets

After the crumpets came bread…

Carol Cook! Bread (1)

What a saga that was …..I am surprised I went into the kitchen again after that, such a messy cook and I am normally very organised, calm and generally, it all goes to plan..Not so on that day but a lesson learnt.

But redemption was on hand we sailed through the bread making no traumas …Peace and harmony was restored in my kitchen.

If you missed the crumpet/pikelet recipe then you can find it here  


I love bread but nice bread with proper butter, not this ready sliced stuff which sticks together it is so doughy and just not right. The consequence is that I don’t eat bread hardly at all which I suppose is good as when I do I savour the flavour and eat far too much.

My Buttermilk bread was pretty good as well but if I tell you this please don’t repeat it…promise??

Anything prefixed to the name bread and he doesn’t like it…so buttermilk, rosemary, olive oil bread…I just say bread or rolls…

I have a hubby who is very pernickety…HE is fussy! won’t eat this won’t eat that..picks the peppercorns out of his sauce and the tomato pieces out of his spag bol..need I go on girls??

So although he won’t eat Buttermilk bread he liked the bread I made today.

But for anyone who loves Buttermilk bread here is my Buttermilk bread recipe for you and if you haven’t got Buttermilk never fear I have this recipe for you. How to make your own Buttermilk and it is so easy I was amazed.

This is a recipe for white bread as hubby doesn’t do wholemeal like me and that is his choice so I have done the best I can and used unbleached white flour which is not chemically bleached like normal white flour and although my preference would be dry or natural yeast I am working on that one but still go through the traditional proving of his white loaf so for all you white bread eaters..Enjoy!

Let’s Cook! Bread!


Homemade white bread



  • 5 cups of flour. I used unbleached Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.


I hope you enjoyed my foray into bread making…I am certainly no expert but I keep trying and it tastes good and I know what is in it…If you enjoyed this post please hit your share buttons xxx

Connect to Carol( Moi)




Pinterest : https://www.pinterest.com/caroltaylor56/pins/

Enjoy the rest of your weekend, have fun, eat healthily and stay mindful xxx


C02 shortage… Can’t get your crumpets? Recipe here!

Carol Cook! Crumpets

A C02 shortage has affected the production of crumpets..leaving some people bereft as if they can’t get their crumpets who knows what will happen. A newspaper report has stated that 2 suppliers have restarted production but shortage could last for a few more weeks until stocks are replenished.

Never fear as although I had a disaster or two in the kitchen… Carol is here with a recipe for you so fret no more you can make your own… Crumpets.

The Crumpet!

The earliest recorded mention came from English Bible translator John Wycliffe when he referred to the crompid cake.

The early crumpets were hard pancakes cooked on a griddle it wasn’t until the Victorian era that yeast was added and the crumpet as we know it today was born.

Now I haven’t made crumpets since we had our restaurant and this recipe has been resurrected, dug out from the archives..lol prompted by a request from another food blogger who couldn’t get her crumpets.

Needless to say, my crumpet rings must have been left behind when we sold our restaurant. The plan was the to wait until I went into town to purchase some more but we all know about the best-made plans of mice and men, haha

Well, ladies and gents we all know what happens when we just mention we are going to make ?????? Don’t they go on???

Thinking cap on and I remember having pikelets which are little pancake-like crumpets complete with holes but you don’t need rings.

The result, I was up early to make the mixture as it has to rest for an hour. Cooking will now commence very soon.

But before we do and just to demonstrate to those you who think I am a wonderful cook… Disasters can happen! I set my timer then went to start writing this post…heard the timer and went down to the kitchen. WELL, it most certainly did rise! All over the place…Crumpets…I hear you…

crumpet malfunction

The motto??? Use a bigger jug next time!

The lovely electric griddle that I bought on a visit to the US was not going to workeither the stupid plugs here are absolutely useless so I had pans and a griddle that worked intermittently the air was not blue but close…lol but as we often say here TIT (This is Thailand) we learn to live with this.

My taste testers were impressed with the end result although they didn’t look pretty 4 crumpets later I think they were a taste success. The texture was spot on so when I get my rings they will be perfect…fingers crossed. My little pikelet.

crumpets or pikelets


  • 1 1/2 cups of lukewarm water
  • 1 cup of lukewarm milk.
  • 2 tbsp of melted butter
  • 3 1/2 cups of all-purpose flour
  • 2 1/2 tsp of instant yeast.
  • 1 tsp of baking powder
  • 1 1/4 tsp salt.

Let’s cook!

Combine all the ingredients and beat for 2 minutes or use a mixer.

Cover the bowl and rest for 1 hour.

Near to the end of the hour preheat your griddle to 325 F or preheat a frying pan.

N.B: But be careful a pan just gets hotter and it shouldn’t be as hot as when you cook pancakes.

Lighty grease your pan or muffin rings.


Pour the sticky batter into the ring, halfway up or a 1/4 of a cup.

After 4 mins using tongs remove the rings. Cook 10 minutes on the first side until the top has lots of little bubbles.

They will also start to look a little dry around the edges. They probably won’t be as full of holes as store bought ones.

Turn crumpets over and cook for another 5 minutes.

Remove from the griddle and repeat with rest of the mixture.

Serve warm with lots of butter and or jam. Or cool and wrap in plastic and store at room temperature.

To reheat put in the toaster and enjoy with butter and or jam.


So for those of you who can’t get your crumpets...I hope this has helped 🙂

Connect to Carol( Moi)




Pinterest : https://www.pinterest.com/caroltaylor56/pins/

Enjoy the rest of your week, have fun, eat healthily and stay mindful xxx