The chocolate season is fast approaching. Make sure you’ve got a big batch of crumpets at the ready! Get the recipe below.
Easter, a time for chocolate
I come from an old fashioned Christian family. I went to a Church of England primary school and Sunday mornings were always spent at church while I was growing up. Because of this, Easter has always been a big deal for me and not just because of all the chocolate. Though there always was a lot of that…
On Easter Sunday the priest would give every child in the congregation a crème egg but this was just the beginning. We’d then be given Easter eggs from my grandparents, aunts and uncles, and even family friends. Most years we had ten or more chocolate eggs to work our way through. Unsurprisingly some years it would take me until the summer to get through all of the chocolate! I clearly wasn’t as greedy back then.
These days I only get two Easter eggs, one from Jon and one from my parents. Instead, I get my chocolate fix other ways by baking all sorts of tasty treats over the Easter holidays.
Chocolate + chocolate = heaven
I’m a firm believer that most things can be made better with the addition of chocolate. So when I recently made a batch of regular crumpets and smothered them with Nutella, I knew that I had to develop a recipe for chocolate crumpets. They would be the perfect breakfast, brunch or snack for the long Easter weekend.
Taking a basic crumpet recipe and adapting it for chocolate crumpets is actually incredibly easy. In fact it’s the same recipe but I take out 3 tablespoons of flour and swap them for 3 tablespoons of good quality cocoa powder. Before we go any further I need to issue a word of warning. Cocoa powder and hot chocolate powder really aren’t the same thing! I’ve seen lots of comments on blogs saying recipes haven’t worked and its often because people have swapped cocoa powder out for hot chocolate powder. Don’t be tempted to do so because you’re more likely to end up with hard flat disks if you make this mistake with my recipe.
Pick the best cocoa powder you can for a really rich, deep flavour. And don’t skimp on the chocolate spread either. I’d recommend whizzing up a batch of your own if you have time, otherwise good old fashioned Nutella will do the trick. A cheaper supermarket own brand chocolate spread just won’t cut it here! Lay it on thick and enjoy chocolate heaven!
Plenty for everyone
You’ll be pleased to know that just one batch makes roughly 8 – 10 Chocolate Crumpets so no one will have to go hungry! We usually head back home for Easter, as does my sister, so I need to make sure I’ve made enough for at least 6 greedy adults! Looks like I’ll be making a double batch before we leave London on Good Friday. The good thing about crumpets is that they freeze really well. Once you take them out of the frying pan just let them cool down before popping into freezer bags. You can then take them out and toast them whenever you need a chocolate fix! They do take a little longer to toast from frozen but they are well worth the wait.
Without further ado, here is the secret to making Chocolate Crumpets from scratch at home!
- 350 millilitres milk
- 200 grams plain flour minus 3 tablespoons
- 3 tbsp cocoa powder
- 7 grams fast action dried yeast
- 1 tbsp caster sugar
- 1 pinch salt
- 2 tbsp oil
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!
If you want to freeze your crumpets, remove them from the frying pan and allow them to cool completely. They can then be placed in a freezer bag and toasted at a later date.
Pin it for later!
If I’ve tempted you with chocolate on chocolate then why not pin my Chocolate crumpets for later! You know you’re going to want to make these on a rainy Sunday soon!