On a Cold and Frosty morning
As autumn starts to become winter, we’re waking up to condensation-covered windows and a distinct chill in the air (which makes getting out of bed that bit harder, especially as the mornings are now much darker). It’s often wet and windy; we don’t really live that far from the coast and everyone knows how rainy it is here in South Wales at any time of the year.
So the first real frosts are special. Some mornings I look outside and see a heavy mist rolling down the hills across the way (we live opposite wide farm land) and dew on all those otherwise invisible networks of cobwebs; layers upon layers of them, spun across the frozen flower buds and through the now almost leafless shrubs. But actual frost – the sort that traces and glistens like white veins, those leaves that crunch underfoot as you walk across the grass and side paths.
A bit like the ‘Golden Hour’, that fleeting window during the day just before dusk, an early morning frost is all the more precious because (in autumn, at least) it’s a transient time. Once the sun rises, despite remaining low in the sky, that magic melts and disappears and before you know it, it’s as though the silvery, dimly-lit fairytale-book version of the garden was never even there.
So on these mornings we pull back the draped curtains, gasp with delight and hastily pull on our slippers or boots. We slip out of the kitchen door, not even pausing to grab coats or dressing gowns. I wander around, me with my phone, Halli excitedly picking up a frosted oak leave that blew in from next door, sparkling and chilling off her whiskers, gleeming as to show me what she’s found, speaking in whispers. Our breath coming out in little clouds. Before very long the otherworldliness has gone, evaporating into the weak warmth and light of the November sun. I hurry back indoors with tingling fingers and toes, dashing to the kettle to make my morning tea, before getting ready to leave for work.
I enjoy making my own crumpets and I follow a simple recipe time and time again and it never fails. This is usually my Sunday morning treat. These can made in batches and frozen and can be used when needed.
Crumpet Recipe
Prep: 20 mins
Cook: 45 mins
Make your own fluffy crumpets for breakfast or brunch. They’re well worth the effort and go down a treat with a slathering of butter.
Ingredients
- 2½ tsp dried yeast
- 240ml warm milk
- 2 tbsp unsalted butter melted
- 2tsp sea salt
- 2tsp caster sugar
- 470g plain flour
- ½ tsp baking powder dissolved in 60ml warm water
- vegetable oil, to grease
- butter or cheese, to serve
Method
- Stir together the yeast and 240ml warm water in a bowl and leave to stand for 5-10 mins. Add the warm milk, butter, salt and sugar, then tip in the flour and stir until smooth. Leave to stand for 30 mins.
- Dissolve the baking powder in a little water, then leave to rise for 20-30 mins.
- Oil a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly oil four 9cm crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with a lid, or an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
- Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or topped with cheese, melted under the grill.
- Put the kettle on and enjoy them with a nice brew of NB Nathan Barker Breakfast Tea, https://nathanbarker.co.uk/product/breakfast-tea/
