Vegan Crumpets, 6p (VG/V/DF)

I very rarely advocate the use of specialist equipment in my recipes, but there is simply no way to make a crumpet without the use of an egg poaching ring. I retired mine when I went vegan, and had to properly search through my kitchen to find them again, but it was worth it. I picked mine up for £1 from a well known hardware and home store, and they have lasted a good few years so far, so I consider them a worthy investment. You could make a giant crumpet in a frying pan, I suppose, but it would be mighty ambitious. They take a little practise and patience, both of which I sorely lack, and I spent an entire day perfecting this recipe, which is virtually unheard of in my slapdash, quickfire kitchen, so enjpy them. There is an ongoing debate about whether they are best eaten for dinner, supper, breakfast, lunch, or tea – let me know when you have yours in the comments below!

Makes 10 at 6p each

300g plain flour, 13p (65p/1.5kg, Sainsburys Basics)
2 tbsp dried active yeast, 14p (£1.10/100g)
1 tsp bicarbonate of soda, 4p (90p/100g)
300ml milk (I used soya), 27p (90p/1l, Sainsburys)
200ml warm water
A generous pinch of salt and pepper, 1p

Grab a large mixing bowl and weigh your flour into it. Add the yeast and bicarbonate of soda, and a little salt and pepper, and mix well to evenly distribute the ingredients.

Mix together the water and milk. Make a well in the centre of the flour base, and add the wet ingredients. Stir well to form a loose batter. Cover and leave to rise in a warm place for an hour.

Gently heat a frying pan and place the egg poaching rings into it. Add a dollop of oil to each one, and turn the heat down to the lowest possible setting.

Dollop three tablespoons of the mixture into each poaching ring and leave them to cook for 12 minutes. It is agonisingly slow, but so beautiful and satisfying to watch, I consider it particularly therapeutic to just gaze at them and watch the bubbles rise and burst, rise, and gently burst. You’ll be tempted to turn them over; don’t yet, as you will lose the beautiful holes. When the last of the batter has solidified on the top, flip them over and crank up the heat for the last minute. Set to one side and repeat as required.

I serve mine with lashings of butter (vegan, obviously) and marmite, but you are free to smother them in whatever you wish, within reason.

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9 Comments »

  1. Looks awesome! Do you think it would be ok to substitute the flour for gluten free flour? That way I could properly spoil my vegan & gluten free friend for breakfast when she next comes to stay! My kiddies and I had your kidney bean cumin burgers a few days ago – nom! Thanks so much for all you do – I have put Cooking On A Bootstrap book on my Amazon wish list. x

  2. Hi my daughter has decide to go vegan but unfortunately I am a meat eater . Is there any tips or recipe books I can get to help her going vegan . Thank you Maxine

    • Although I’m not actually a vegan, my best friend is and so I have had a lot of vegan culinary adventures! I thoroughly recommend pinterest for ideas. She’ll also find that a lot of Mexican, Indian and Chinese recipes are fairly easy to adapt by swapping meat with veg and/or lentils. Vegan butter/marg is terrific for making non-vegan recipes vegan. In the meantime, here’s a recipe that will make her feel so flippin’ flappin’ good about becoming vegan because it’s ridiculously yummy and, as far as I can tell, pretty good for you too! http://www.onegreenplanet.org/vegan-recipe/orange-chocolate-cheesecake/

  3. Great recipe there. Even more thrifty, if you save the small tins that can have both ends removed with a can opener. Reuse as crumpet tins.

  4. I made these today and they worked out perfectly! My only comment is that keeping it on low heat did not work for me- the bubbles didn’t form properly at all, but I have an electric hob and those can be a bit shit. This was so fun though and I had no idea they could be so easy so thanks for sharing!

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