Dark Chocolate Crumpets with a lick of coconut

Crumpy Scrumpy!

Fluffy toasted crumpets take me back to a time in my childhood; every Sunday morning we would be treated to freshly toasted crumpets layered in butter and homemade raspberry jam. 

I can almost smell their sweet, toasted aroma!

English crumpets are believed to date back to the 1300’s; where our anglo Saxon ancestors toasted a yeast leavened bread on griddles. Jump forward to the Victorian era and they added even more yeast to give the crumpets their bubbly, fluffy texture.

All the crumpet nooks and crannies allows the butter to slowly melt into the crumpet and offers every single bite a smooth, creamy buttery taste.

The addition of dark chocolate to this crumpet recipe is absolutely amazing and brings a whole new taste sensation. The recipe is easy to make and if you can take the time to make up the batch the day before cooking, you will be rewarded with extra FLUFFY crumpets.

They just so happen to be gluten free and suitable for Vegans – Hold on there readers, do not judge a crumpet by its ingredients.

Rich, smooth, chewy and utterly delicious, you will not be disappointed.

Who does not LOVE a good bit of crumpet??

Print Recipe
Dark Chocolate Crumpets with a lick of coconut
Prep Time 5 Minutes
Cook Time 10 Minutes
Passive Time 24 Hours
Servings
Crumpets
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Passive Time 24 Hours
Servings
Crumpets
Ingredients
Instructions
  1. In a bowl, sift in the flour, cocoa, baking powder, xanthan gum and salt.
  2. Add in the sugar and yeast. Mix to combine.
  3. Pour in the oil and start adding in the warm milk slowly while mixing, add the Chocolate & Love 80% dark chocolate until melted and combined. Make sure there are no lumps of flour in the batter.
  4. Cover with cling film and a towel. Leave to rise overnight in a warm place.
  5. Heat a little bit of oil in a frying pan over a low/medium heat and lightly oil crumpet rings.
  6. Place the crumpet rings in the pan and add about 2 tbsp of the batter into each of the rings. Cook for 10 minutes, flip and continue cooking for another 1 minute. Transfer onto a cooling rack.
  7. Whilst they are still slightly warm spread a little coconut oil or topping of your choice. Devour and ENJOY!
Recipe Notes

Tip: You can use standard flour in the recipe, just omit the Xanthan Gum!

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