Crumpets with Honey Ricotta
Makes 12
Total Time: 2hrs
1 sachet (7g) dried yeast
1tsp caster sugar
1/2C warm skim milk
1/2C warm water
1 1/2C plain flour
1/2tsp salt
1/2C warm water, extra
1/2tsp bicarbonate of soda
oil, to grease
150g smooth reduced-fat ricotta
2Tbsp honey
butter & extra honey, to serve
1. When you are ready, combine yeast & sugar in a small bowl and pour in milk & water and stir until yeast dissolves. Cover with plastic wrap and set aside in a warm, draught free place for 10 minutes or until frothy.
2. Combine flour & salt, make a well in the centre and add yeast mixture, stirring until combined. Cover with plastic wrap again and set aside in a warm, draught-free place to prove for 1 hour or until doubled in size.
3. Combine extra water & bicarbonate of soda. Use a whisk to beat crumpet mixture until it deflates, gradually add water mixture, beating well between additions, until combined and smooth. Cover with plastic wrap and set aside in a for 20 minutes to rest.
4. Brush a large frying pan and 6 x 7.5cm diameter egg rings with oil to grease. Place egg rings in frying pan over medium-high heat and fill with batter 3/4 full. Cook on medium-high for 5-6 minutes, until there are lots of bubbles in the batter and the base is getting brown, and then reduce the heat to medium for a further 3-4 minutes or until the tops are set. Reheat the pan to medium-high and re-grease the egg rings before cooking another batch. Repeat until all mixture is used.
5. The next day (or up to 3 days later) toast crumpets until golden, spread with butter and top with a dollop of combined ricotta & honey, drizzle with a little more honey to serve.
(Adapted from: Australian Good Taste Magazine, Volume 10 Number 9 - September 2005)
