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Sour dough crumpets with stilton butter, walnuts and honey.


recipe pages

try this for brunch or lunch soon, if you don’t want to make the crumpets just buy some to save you time.  

useful info

Course: any time of day 

Oven temp: 190˚c

Preparation time: 1 week but once you have your sour dough starter it’s ready to use everyday if you keep feeding it. Just add equal amounts of bread flour and water each day or keep in the fridge and feed once a week.

Cooking time: 10 minutes 

Makes 6

 

ingredients

• White and Rye sour dough starter
• Liquids from churning butter
• Rye flour
• White bread flour
• Maldon sea salt
• Baking soda
• 3 tsp of runny honey
• 300g of stilton
• 300ml double cream
• Walnuts

equipment

• Scales
• Measuring jugs
• Mixing bowl
• Heavy based wide frying pan (a small pan will do, just means longer to cook the batch)
• 2 x 1 litre glass kilner jar
• Kitchen aid food mixer or similar
• Nutcrackers
• Baking tray
• Crumpet rings or just free-style in the pan

method

  • To make the crumpet batter pour in 200g of the sour dough starter and whisk in 1/4 tsp of baking powder, .1/2 tsp of salt and 1 tsp of honey.
  • Heat the pan and toast the walnuts for a few minutes on medium heat then set aside for later. 
  • Brush the crumpet rings with oil and place on the now hot pan.
  • Pour the batter half the way up the side of the ring and cook on medium heat until the top looks a bit dull but holes have started appearing.
  • Remove from the heat and set aside while you finish the batch off. You can reheat and toast the tops under the grill when ready to eat. 
  • During the week while you are waiting on your sour dough starter you can make the stilton butter. 
  • Whisk the cream with the balloon whisk attachment until it becomes thick. Swap the whisk for the K beater and continue beating the cream, do it on low speed so when the liquid separates from the solids it doesn’t spray the kitchen.
  • Take the solid lump out of the bowl and squeeze it between your hands over the bowl to catch the liquid – keep the liquid in the fridge until ready to use.
  • Put the butter back in the bowl with the stilton and mix on slow speed until well combined. 
  • When ready for action brush the top of the crumpets with the buttermilk leftover from churning butter and toast the crumpets under the grill or pan fry dull brushed side down to toast and reheat.
  • Spread crumpets with the stilton butter, drizzle with honey and crush some walnuts over the top.

 

serving suggestion

Eat these with a nice red wine.  

 

 

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