I am a crumpet lover. I couldn't tell you how many crumpets I have eaten through the years, but it's quite a few . . . . ohhh . . . those soft yeasty, pancake like cakes . . . riddled with holes, just perfect for collecting butter and jam or honey, or . . . I love them. Can you tell? I had always shied away from making my own however. I don't know why though. They're fabulous and so easy to make and the homemade ones taste infinitely better than store bought ones. Seriously! So what was it that inspired me to conquer my fears and make my own?
This beautiful book . . . that's what! I was recently sent this lovely baking book, Tea & Cake by Lisa Faulkner.
And she knows I have it. See (up there . . . that's her signature. Thanks Lisa!)
This is truly a lovely book. As soon as I saw it I fell in love. Filled with beautifull photographs and delightful anectedotes, not to mention delicious sounding and looking recipes, this book is a wonderful book for anyone who is either a seasoned or a beginning baker alike!
Two hundred and fifty four pages and six chapters cover just about anything you would want to know about baking things to enjoy in and around that most British of Institutions . . . the taking of tea. (Oh I do love to take tea . . . and I am not just talking about the drink here . . . for me, it's more about those goodies you have along with it. The tea is secondary to me. I'm a glutton through and through.)
Biscuits: From the Perfect Dunker to Energy Bars, this chapter contains no less than twelve delicious cookie and bar recipes, with hints and tips for making your biscuits the best ever.
Step by step photograph to help guide you through the more complicated moments . . .
Sweet Things . . . thirteen recipes for delightful little bites like these Fondant Fancies and a whole lot more.
Chapter Three brings us Cakes, sixteen recipes for beautiful cakes, including everyone's favorite the Easy Victoria Sponge . . . there are even some lovely ideas for Birthday Cakes . . .
Chapter four is all about chocolate. Who wouldn't be happy about that? From loaves to puddings to cakes, pots, tarts and spreads. It's total chocolate scrum.
Chapter Five is Teatime . . . how to make that perfect cup of tea, savoury bits, sweet bits and refreshing drinks.
Having tackled the crumpets successfully, I just might be tempted to tackle these iced buns next!
I can't wait for the summer months to try these refreshly looking waters! Yum!
Chapter Six brings us tarts and pies . . . mmmm . . . I love pies me . . . Mince pies (with flaky pastry), Deep Dish Apple Pie, Mini Cornish Pasties . . . fourteen different recipes to satisfy your pie and tart cravings.
The book ends with Ingredient Notes and Kitchen Tips. Always hand.
All in all the book is pure teatime baking delight from beginning to end.
Like I said, it really inspired me to try to cook some crumpets for the very first time, and they were so easy and tasty, I just know it will not be the last time.
They came out perfectly!
Filled with lots of holes . . . perfect for catching butter and jam . . . little tunnels of loveliness . . .
Mmmm . . . . Mmmm . . . . good!
*Crumpets*Makes 8Printable RecipeA British tea time tradition from the book entitled Tea & Cake by Lisa Faulkner.
330ml of milk (11 fluid ounces)1 tsp caster sugar225g of plain flour (1 1/2 cups plus 2 1/2 TBS)1 tsp fine salt1 X 7g packets of fast action yeast (4 1/2 tsp)vegetable oil for greasing and frying
Put the milk and sugar and saucepan. Heat gently to dissolve the sugar. The milk should be blood warm, but not hot. Remove from the heat and pour into a jug.
Sift the flour and salt into a bowl. Whisk in the yeast and then make a well in the center. Whisk the milk into the mixture until you have a smooth batter. Cover with a clean tea towel and then set in a warm place to rise for one hour.
Heat a little oil in a nonstick skillet. Oil 4 inch cooking rings. Set the rings in the pan over low heat. Pour a heaped TBS of the batter into each. You will probably need to do this in batches, depending on the size of your pan.
Cook for 3 to 4 minutes, or until tiny bubbles appear on the surface of the crumpets.
When the bubbles start to burst, turn the crumpets over and cook for a further minute.
Remove from the pan to a low oven to keep warm. Repeat with the remaining batter. Serve warm with butter and jam.
Many thanks to Lisa and the people at TastePR for sending me this lovely book. I think you should all run out now and get one for yourself. It's a keeper!
Tea & Cake
by Lisa Faulkner
Published by Simon and Schuster
ISBN 978-1-47112-560-7
£20 UK