On Thursday Seb and I caught up with some friends to check out the latest exhibition at Compound Interest and grab a bite to eat. Over dinner it came up in conversation that I hadn’t decided on this week’s post, then out of nowhere someone mentioned coconut crumpets! Apparently there’s a cafe in Thornbury that makes them and they’re sensational (sorry the cafe name escapes me). I knew I had a recipe for crumpets in one of my Rachael Allen books and I’ve been meaning to make them for ages. I substituted the milk for coconut milk, added some shaved coconut and prayed for the best. I’ve never made crumpets before so I’m not exactly sure how thick the mixture should have been. After I made them I re-read the recipe and realised I’d made a few mistakes, like adding too much yeast – doh! Needless to say they didn’t turn out quite as expected – but they were still delicious (albeit sans bubbly tops for the honey to seep into – nawww yum). Mine turned out more like thick pikelets but like I said, still delicious. Half way through the batter I tried thinning it out with extra water and coconut milk which seemed to improve them a bit but still no bubbles. So, the recipe below is not exactly how I made them but what I’d do next time to improve. DISCLAIMER – this means the recipe isn’t tested but by all means go ahead and try it out and let me know how it goes!
In other news, completely unrelated, my brother and his fiancée popped down from Sydney for the weekend so we went to the fabulous Chin Chin in Flinders Lane. I’ve heard SO much about this restaurant (all of the reports were good) and let me tell you, they didn’t disappoint. This place is a serious money making machine, and for good reason. Highly recommend.
Based on Rachel Allen’s recipe in Bake
225g plain flour – sifted
1/2 tsp salt
200ml coconut milk
1 tsp of dried yeast
1/2 cup shaved coconut
sunflower oil for frying
1. Place flour and salt into a large bowl. Heat the coconut milk and water in a small saucepan until warm. Stir in the sugar and yeast and let sit for 5 minutes until frothy.
2. Add the milk mixture to the flour mixture and beat together with a whisk until thick but smooth (2 mins). Cover with cling film and leave in a warm area for about an hour.
3. After an hour it should look bubbly and light. Lightly knock out the air by giving the mixture a stir.
4. Lightly grease the pan and some crumpet rings (I used egg rings) and place the pan on low heat with rings in the pan warming up. Let them warm up for 1-2 minutes and then pour in mixture half way up the ring. Cook the crumpets on the lowest setting for 10 minutes until bubbles start forming. Remove rings, flip and cook on the other side for another 10 minutes. Once cooked, place the crumpets in a warm oven whilst cooking the remaining mixture.