Smoked bacon and Marmite crumpet


Crumpet Mix:
275ml whole milk
55ml water
250g plain flour
14g fresh yeast or 7g sachet of dried yeast
1tsp salt
1tsp sugar

Marmite Custard:
100ml water
100ml milk
3 x eggs
75g Parmesan, finely grated
20g Marmite

Crispy Bacon Crumb:
100g thinly sliced smoked streaky bacon

Words by:
Gareth Bartram
Featured in:
December 2021

Create your own fine dining experience at home with these special seasonal recipes from award-winning Winteringham Fields head chef Gareth Bartram.

This miniature version of the ‘love breakfast’ item is a fantastic addition to any festive buffet. Easy to make and delicious, they’re sure to be a hit with your party guests.

• Warm the milk and water together in a pan until body temperature, around 36 degrees, then add yeast. Mix until dissolved. Mix the flour, salt and sugar together. Pour over the warmed milk mixture and beat to a batter.

• Leave this at room temperature until doubled in size, then knock back and refrigerate overnight. This could be left for anything up to five days depending on how sour you like your crumpet.

• When ready to cook, remove from the fridge and bring to room temperature. Place a pan on a medium heat with your chosen size ring cutters. Once the pan and the cutters are hot, place a little oil into each ring, and fill halfway with the batter.

• Cook on one side until the crumpet has risen and the top has started to dry out, then flip and finish the cooking on the other side. Leave to cool on a cooling rack until ready to reheat.

• Place everything into a pan and whisk until well mixed, then place on low heat and cook until scrambled. Keep cooking until most of the liquid has evaporated, leaving the mix quite dry. Place onto a tray and chill in the fridge until cold. When cold blend in a jug blender until smooth and once smooth pour into a bowl and chill again to set.

• Place the bacon on a greaseproof lined tray and cook in a 150 degree oven until very crispy. Remove from the oven and leave to firm up on a cooling rack, reserving any fat from the bacon. When cold, break into small pieces and leave to one side until needed.

To build the crumpets, spread a generous amount of bacon fat onto the crumpet and place under a hot grill. Cook until well toasted. Then remove from the grill and top with a nice amount of the marmite custard, return under the grill and cook to warm the custard. Top with the crispy streaky bacon pieces and serve immediately.

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