Thanks to Maria's comment on my rant about Chorleywood process bread, I thought I would try my hand at making crumpets again (thanks Maria! ;-) ). I made crumpets once and they did not work, which put me off a bit. I used a Good Food online recipe I can't find now, and although they tasted nice, they had no holes in them (I feel that should be the title of a Gilbert and Sullivan song: What Use Is A Crumpet Without Any Holes). The batter seemed too thick (it might have been me, though). Anyway, I thought I would swap things about a bit and make pikelets instead, as I had a Hugh F-W recipe and Hugh is my current culinary inamorato.
Never mind about that lobster. Get ringing Toni + Guy
I have resisted Hugh fever for years and years as I thought he was a strange scruffy-haired person who ate the more depressing things you might find in a hedge and the parts of animals I try to pretend do not exist, I do not say that is morally right. Well, readers, I was quite wrong, Hugh is actually a strange scruffy-haired culinary hero, I am gradually collecting all his books and All His Recipes Work. No, seriously. Every single recipe I have tried has worked and been delicious, my confidence is growing and I am encouraged to try some of the more recherché ones perhaps involving rennet. And they are not expensive! Everything uses something from the veg box and the garden and things you have lying about in the cupboard (and all I have in my garden are perennial weeds and a few daffodils, so if I’ve got it growing, you might have too). Anyway now I have done my Hugh rave it is obviously only a matter of time before he appears in the News Of The World leaving Tesco with a bag full of bribe money and a 16-year-old lapdancer or something horrendous, but in the meantime I will make hay. So I thought if I cannot make Hugh’s pikelets work there is no hope for me especially as they contain both cream of tartar and bicarb which presumably would fizz up a dry stone wall.
Mounds of pikelets! With holes!
Pikelets! I have succeeded! It is a good day for me as I have also finished the yoke on my Shalom cardigan and it seems to be person-sized. And now I can celebrate my success with a buttery pikelet. (Do you have pikelets in other countries? I don’t quite know how to describe them if you don’t. They are like a flat crumpet. If you don’t have crumpets that doesn’t help. They are like a savoury pancake but with an unusual texture and holes in the top. You eat them hot with butter).
I know they don't look glamorous
I cannot rest on my laurels, though, as I have to go and make cheese scones now to go with our soup for dinner. Partner has asked me three times in a faux-casual manner if I am making them soon, so I am presuming I will not be able to fob him off with a pikelet, which is fine as I will have them with butter on for breakfast. All the more pikelets for me!
Hello! Welcome to my blog about sewing, clothes, crochet, knitting, and generally trying to live in a crafty and conscious way. Generally you can assume if it stays still long enough I've tried to either French seam it or poke it with a crochet hook.
You can contact me by clicking on the email button below (or you could leave me a comment, I'd be very excited!)