Chocolate Chip Crumpets Recipes

CHOCOLATE CRUMPETS WITH BLACK CHERRY JAM

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

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!

CHOCOLATE CRUMPETS

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.

BEST CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHIP CRUMBLE

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.