CHOCOLATE CRUMPETS WITH BLACK CHERRY JAM
A twist on a classic, these crumpets are best served warm from the griddle and spread with butter and black cherry jam. If you can't eat the crumpets all at once, allow them to cool, store them in an airtight container, then toast to reheat.
Categories Cakes
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make the crumpet batter. Tip the flours, cocoa powder and yeast into a bowl and mix together. Stir the sugar into the warm milk until dissolved, then pour onto the flour mixture. Use a wooden spoon to beat the mixture for 3-4 minutes to a smooth batter. (This is hard work but is essential to produce the holes in the crumpets.) Cover and leave to stand for 30 minutes.
- Meanwhile, make the jam. Place the cherries in a small, deep-sided pan and crush with a potato masher. Add the sugar, lemon juice and cinnamon stick and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes, then remove from the heat and pour into a shallow container. Leave to cool and set.
- When the batter is ready, mix the water in a jug with the bicarbonate of soda and salt. Stir this into the batter, then add a further 2-3 tablespoons of warm water and mix the batter to a thick, dropping consistency, like double cream. Cover and leave to stand for 20 minutes.
- Heat the griddle pan over a medium-low heat and lightly grease it. Sit 3 of the crumpet rings on the griddle. Ladle the batter into the rings until it comes halfway up the side of each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn over the crumpets in their rings and cook for a further 3 minutes.
- Remove the cooked crumpets from the griddle and set aside to keep warm. Repeat with the remaining 3 rings and batter. Spread all the crumpets with butter, then top with the cherry jam and, for the best results, serve straightaway.
CHOCOLATE CRUMPETS
Chocolate makes everything better, including crumpets!
Provided by Emma
Categories Breakfast
Time 1h45m
Number Of Ingredients 7
Steps:
- Gently heat 300ml of the milk until luke-warm. (You should be able to put your finger in it and not get burnt!)
- Put the flour, cocoa powder, yeast and sugar in a bowl and stir in the milk slowly until you have a smooth batter (a bit like a pancake batter).
- Cover the bowl and leave in a warm place to rise for 1hr-1hr 30 mins or until doubled in size and bubbly.
- Add the salt (and a little more milk if the batter is very thick) and stir.
- Lightly oil the insides of 4 x 9cm metal crumpet rings or metal cooks' rings (sometimes called egg rings).
- Put the rings into a large non-stick frying pan and place over a low-medium heat, add a little oil in the middle of each ring.
- Spoon the batter into the rings until they are roughly half full.
- Let the crumpets cook slowly for about 10-15 mins or until the bubbles have popped, the tops have set and the crumpets are pulling away from the sides of the rings.
- Carefully take the rings out of the pan and transfer the crumpets to a baking sheet and place under the grill (See recipes notes on storing the crumpets).
- In the meantime, repeat the process above with the remaining batter.
- Once the crumpets have been toasted under the grill serve with your favourite toppings!
Nutrition Facts : Calories 326.38 kcal, Carbohydrate 48.58 g, Protein 9.46 g, Fat 10.95 g, SaturatedFat 2.58 g, TransFat 0.03 g, Cholesterol 8.75 mg, Sodium 49.13 mg, Fiber 2.92 g, Sugar 8.39 g, ServingSize 1 serving
CHOCOLATE CRUMPETS
We've reinvented the classic crumpet for chocoholics. Follow our easy recipe and make the ultimate breakfast or sweet snack
Provided by Lulu Grimes
Categories Afternoon tea, Breakfast, Brunch, Snack, Treat
Time 30m
Yield Makes 8-10 crumpets
Number Of Ingredients 6
Steps:
- Heat 300ml of the milk in a pan until it just starts to bubble around the edges, then leave it to cool until it is tepid.
- Measure out the flour and then put 3 tbsp back into the bag. Add the cocoa, yeast and sugar and then stir the milk in, a little at a time, until you have made a smooth batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly. Stir in a little more milk if the batter is very thick, if it is too thick the bubbles won't rise to the surface as well.
- When risen, add the remaining 50ml milk to the batter to let it down a little, then heat the grill to high. Lightly oil the insides of 4 x 9cm metal crumpet rings or metal cooks' rings. Heat a large non-stick frying pan or griddle pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. Repeat with the remaining mixture.
- If you now want to grill your crumpets, transfer your pan (if it has a heatproof handle) to the grill and cook until the tops are golden brown. If your pan doesn't have a heatproof handle, transfer the crumpets to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen until ready to grill and serve.
Nutrition Facts : Calories 128 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE CHIP CRUMBLE
Great when you want chocolate chip cookies but don't have all the ingredients or the prep time! Awesome! No eggs, no baking powder or soda, no salt, no granulated sugar, no creaming the butter, no greasing cookie sheets, no dropping by spoonful!
Provided by LuCynda Hansen
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust.
- Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 43.6 g, Fat 22.5 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 182.4 mg, Sugar 25.8 g
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Ratings 138Calories 108 per servingCategory Appetizer, Bread, Breakfast, Side Dish
- Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
- Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
- Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.
- Prepare the crumpet rings by greasing the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I use my Lodge 12" Cast Iron Pan.Place the rings in the frying pan over medium-high heat.
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