Crumpets Please

New Zealand Listener, Volume 3, Issue 73, 15 November 1940, Page 53

Crumpets Please

Dear Aunt Daisy, Could you please send me a recipe for crumpets? We are so fond of them, and it is not always possible to procure them. Apart from that, when seven or eight people enjoy crumpets it is an expensive repast. As it is not always possible to listen in to your session could you reply in The Listener? I also enclose a recipe for a cake, especially popular with the men folk, and also economical when eggs are expensive. The cake is light, and no one would think there were no eggs in it. Quarter of a pound of butter, %4lb. sugar, %2lb, flour, 2 tablespoons of cocoa, lb. to Yalb. chopped dates, 1 teaspoon baking soda, %lb. chopped walnuts, 1 cup milk, a pinch of salt, and

1 teaspoon of vinegar. Cream the butter and sugar, add the soda, dissolved in milk, then the vinegar. Now the dates and walnuts, and then the dry ingredients. Mix well and bake in a fairly flat tin about 1 hour to 1% hours in a moderate oven.

Have you tried Anzacs made with brown sugar instead of white, and adding a few chopped walnuts? They are

delicious.-

~B.M.

G

(Hamilton).

Thank you very much for the cake recipe. I hope members of our Chain will cut it out and paste it in their note-

books. Also, I will give the recipe for Anzacs as it stands, in case some of out Chain have not a copy, and they cart use your variation. Here it is-Melt Ylb. butter with 1 tablespoon golden syrup. Add 1 teaspoon of baking soda dissolved (Continued om next page)

(Continued from previous page) in 2 tablespoons of boiling water. Then add the following: 1 cup of sugar, 1 cup of coconut, 1 cup of wholemeal, 1 cup of chopped walnuts, 34 cup of flour. Take small teaspoonfals and roll into small balls, then place on a cold oven sheet, leaving space between each. Cook half an hour in a slow oven. Now for the crumpets. These are crumpets as made in Berkshire. One pound of flour, a little sugar, 1 egg, 2 teaspoon of salt, Y20z. of yeast, milk and tepid water. Stir the yeast to a cream with the sugar. Sift the flour and salt into a warmed basin. Stir the beaten egg into the yeast, dilute with 1 pint

of tepid milk, then pour it all into the flour, and beat till smooth, adding more milk or water till you have a smooth batter, slightly thicker than pancake batter. Cover, and leave in a warm place for 142 hours. Put rings on a hot girdle, and put some of the batter in them. Turn them once only during the cook. ing. Serve toasted and buttered.