Breakfast crumpies

Breakfast Crumpies

Makes 12

  • vegetable oil

  • 500 g strong bread flour

  • 1 teaspoon caster sugar

  • 1 x 7 g sachet easy action yeast

  • 2 teaspoons sea salt

  • a good pinch of bicarbonate of soda

Crumpies are my new delicious invention and are a cross between a crumpet and a Yorkshire pudding. They can be whizzed together quickly, then poured into a Yorkshire pudding mould and banged into the oven to get lovely and crisp on the top and bottom, and knotty, chewy and bubbly inside. They're perfect with butter, or whatever other lovely condiments you've got hanging around the cupboard. My wife loves strawberry jam with hers, Daisy loves Marmite, Poppy loves a drizzle of honey, and personally I like a little scrambled egg with a blob of ketchup or brown sauce (or both) on the plate and, depending on how I feel, a little chilli sauce.



Preheat the oven to 170°C/325°F/gas 3 and grease a 12-hole muffin tin with some vegetable oil. Place all the other ingredients in a bowl and pour in 600ml of tepid water. The water needs to be warm enough to activate the yeast, but not so hot that it kills it.



Whisk everything together until you've got a loose batter that is just combined – this should only take a few seconds. Leave to stand for 10 minutes to let the yeast do its job. When the mixture is a spoonable, sticky consistency, but still quite wet, spoon it into the muffin tin. Fill each hole until it's almost level with the top of the tin and cook for around 35 minutes, or until the crumpies are risen and golden. Remove to a wire rack for a few minutes to cool slightly, then serve while still warm with anything you fancy.



Here are a few ideas to get your started:



Cream cheese

Jam and banana

A few slices of cooked ham

Some beautiful slices of cheese

Smoked salmon and a wedge of lemon

Sliced strawberries with cream or yoghurt

Some snapped up pieces of crispy bacon

A spoonful of quality jam

Sliced banana and runny honey

A spoonful of nutella

Ham and mustard

A poached egg

... but there are no rules!

Nutritional Information

Breakfast crumpies

A heavenly cross between crumpets and Yorkshire puds

More Christmas recipes >
0 foodies cooked this
Crumpies are my delicious invention – lovely and crisp on the top and bottom, and knotty, chewy and bubbly inside.
45m (plus standing time)
Super easy
Method

Crumpies are my new delicious invention and are a cross between a crumpet and a Yorkshire pudding. They can be whizzed together quickly, then poured into a Yorkshire pudding mould and banged into the oven to get lovely and crisp on the top and bottom, and knotty, chewy and bubbly inside. They're perfect with butter, or whatever other lovely condiments you've got hanging around the cupboard. My wife loves strawberry jam with hers, Daisy loves Marmite, Poppy loves a drizzle of honey, and personally I like a little scrambled egg with a blob of ketchup or brown sauce (or both) on the plate and, depending on how I feel, a little chilli sauce.

Preheat the oven to 170°C/325°F/gas 3 and grease a 12-hole muffin tin with some vegetable oil. Place all the other ingredients in a bowl and pour in 600ml of tepid water. The water needs to be warm enough to activate the yeast, but not so hot that it kills it.

Whisk everything together until you've got a loose batter that is just combined – this should only take a few seconds. Leave to stand for 10 minutes to let the yeast do its job. When the mixture is a spoonable, sticky consistency, but still quite wet, spoon it into the muffin tin. Fill each hole until it's almost level with the top of the tin and cook for around 35 minutes, or until the crumpies are risen and golden. Remove to a wire rack for a few minutes to cool slightly, then serve while still warm with anything you fancy.

Here are a few ideas to get your started:

Cream cheese
Jam and banana
A few slices of cooked ham
Some beautiful slices of cheese
Smoked salmon and a wedge of lemon
Sliced strawberries with cream or yoghurt
Some snapped up pieces of crispy bacon
A spoonful of quality jam
Sliced banana and runny honey
A spoonful of nutella
Ham and mustard
A poached egg
... but there are no rules!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 212
    11%
  • Carbs 42g
    16%
  • Sugar 0.8g 1%
  • Fat 1g 1%
  • Saturates 0.1g 1%
  • Protein 8.1g 18%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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