I love this time of year.
Both the boy and I are working less and have no assignments, exams or classes to attend.
We fill our days with time together doing things we love.
Evenings have been spent taking long baths and devouring pages of old books, days have been filled with swims and walks on local beaches…
...and mornings with sleep-ins, and friends for brunch with coffee made by the boy and treats made by me.
This morning I made English crumpets...
And while they perhaps were missing some of the crumpet’s trade-mark bubbles, they tasted amazing...
...as one of our lovely guests exclaimed;
‘These are the most delicious… breakfast things I have ever eaten!’
1 cup of Milk
1 tablespoon of sugar
1 tablespoon of dry yeast
2 cups of baker’s flour
1 teaspoon of salt
A knob of butter
Place milk and sugar in a small saucepan and heat gently.
The sugar should dissolve and the milk should be heater until it feels warm and not to hot, then you can take it of the heat. If it is too hot to touch, then let it cool or you risk killing the yeast.
When the milk is perfect, add the yeast, stir, then cover with a tea-towel and leave in a warm place for ten minutes, after which the milk should be frothy.
Meanwhile, combine flour and salt in a large bowl.
Then add the frothy, yeasty milk to the flour and stir until the mixture is thick and combined.
Cover and leave to rise for about an hour or until dough had almost doubled in size.
Melt a little butter in a frypan over a medium to low heat.
Spoon some dough onto your pan and cook for 5 – 7 minutes before flipping to cook other side.
I served mine with butter and homemade strawberry jam.
Serves 3 -4 people but the recipe could be doubled or halved.