{"id":3609,"date":"2021-05-16T10:00:00","date_gmt":"2021-05-16T09:00:00","guid":{"rendered":"https:\/\/www.slate-house.co.uk\/blog\/?p=3609"},"modified":"2022-04-09T13:50:46","modified_gmt":"2022-04-09T12:50:46","slug":"bake-stone-crumpets","status":"publish","type":"post","link":"https:\/\/www.slate-house.co.uk\/blog\/bake-stone-crumpets\/","title":{"rendered":"Bake Stone Crumpets"},"content":{"rendered":"\n

Do you own a Welsh Bake Stone? Have you ever cooked anything else other than Welsh cakes on it? <\/p>\n\n\n\n

Did you know that there are so many recipes you can make on a Welsh Bake Stone<\/a>? One of our favourites is crumpets.<\/p>\n\n\n\n

Happy World Baking Day<\/h2>\n\n\n\n

World Baking Day is celebrated every May 17th (even though we think we celebrate it every day. Seriously, I need to put down this chocolate muffins whilst I type. Who doesn’t love the smell of freshly baked bread? So, we wanted to share with you another recipe you can use on your Welsh bake stone. <\/p>\n\n\n\n

What is a Welsh Bake Stone?<\/h2>\n\n\n\n

Bake stones are traditionally associated with Wales and the cooking of Welsh cakes. They are basically a type of griddle and are heated up and used to cook food. <\/p>\n\n\n\n

The old fashioned bake stone was made of cast iron. These days the Welsh bake stone has improved. Slate House’s Welsh Bake Stone<\/a> is 10mm thick high quality pickled steel which is harder, stronger and has a better heat retention than the old fashioned wrought iron bake stones, whilst keeping the same rustic look.<\/p>\n\n\n\n

\"Slate<\/a><\/figure><\/div>\n\n\n\n

Paul Hollywood’s Amazing Crumpet Recipe<\/h2>\n\n\n\n

This recipe comes from the Great British Bake Off legend Paul Hollywood and every time we’ve made his crumpets<\/a> they’ve turned out perfect.<\/p>\n\n\n\n

Ingredients<\/strong><\/h4>\n\n\n\n

175g strong white flour<\/p>\n\n\n\n

175g plain flour<\/p>\n\n\n\n

2 x 7g sachets instant yeast<\/p>\n\n\n\n

1 tsp caster sugar<\/p>\n\n\n\n

350ml warm milk<\/p>\n\n\n\n

150-200ml warm water<\/p>\n\n\n\n

\u00bd tsp bicarbonate of soda<\/p>\n\n\n\n

1 tsp salt<\/p>\n\n\n\n

Sunflower oil for cooking<\/p>\n\n\n\n

Method<\/strong><\/h4>\n\n\n\n

Weigh the flours in to a bowl.  Add the yeast and stir through the flour.<\/p>\n\n\n\n

Dissolve the sugar in the warm milk and pour onto the flour.  Using a wooden spoon beat until you have a smooth batter.  This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets.<\/p>\n\n\n\n

Cover and leave for at least 20 minutes and up to an hour.  The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped.<\/p>\n\n\n\n

Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about \u00be of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes.<\/p>\n\n\n\n

Heat your Welsh Bake Stone griddle.  Lightly grease the inside of four metal crumpet rings. Lightly grease the bake stone. Sit the rings on the bake stone over a medium heat.<\/p>\n\n\n\n

\"Crumpet<\/a><\/figure><\/div>\n\n\n\n

Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes.<\/p>\n\n\n\n

\"Crumpets<\/a><\/figure><\/div>\n\n\n\n

Serve immediately or leave to cool and then toast before eating with plenty of butter.<\/p>\n\n\n\n

How NOT to Make Crumpets<\/h2>\n\n\n\n

We had to include this video because it really is the funniest. Paul Hollywood shows us how NOT to make crumpets.<\/p>\n\n\n\n

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