Best Gary Rhodes Homemade Crumpets Recipes

GARY RHODES - HOMEMADE CRUMPETS

Steps:

• Sift together the flour and salt.
• Mix the yeast with a few tablespoons of the warm water.
• Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid.
• Cover and leave in a warm place until the mixture has risen.
• Once risen, check the consistency.
• If the batter is very thick, loosen with the remaining water.
• The batter should now be left to stand for 8-10 minutes.
• Warm a non-stick frying pan on a low heat.
• Butter some crumpet rings or small tartlet rings.
• Place the rings into the frying pan and pour in some of the batter until half-full (1/4 to 1/2 inches deep).
• Cook on a low heat until small holes appear and the top has started to dry.
• The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute.
• The crumpets are now ready for lots of melting butter!
• Note: The crumpets can be cooked without turning - simply cook until the tops are completely dry.
• The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.

GARY RHODES'S BREAD & BUTTER PUDDING

Steps:

• Grease a 1.7 (3pint) litre pudding basin with butter.
• First make the custard:.
• Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
• Then:.
• Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
• Preheat the oven to 180C/350F/gas4.
• Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
• When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

GARY RHODES - PORK CHOPS WITH APPLE TART TOPPING

Steps:

• Put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water.
• Cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time.
• The applesauce can be very chunky or lightly whisked for a smoother finish.
• Pre-heat the grill.
• Brush the pork chops with a little of the melted butter, seasoning with salt and freshly ground black pepper.
• Put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides.
• Meanwhile peel and core the remaining apples.
• Cut into thin long slices, maintaining the shape of the apple.
• Spread the applesauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart.
• Brush or drizzle the chops with the remaining melted butter, sprinkling with the remaining sugar and return under the grill.
• Cook for a few minutes and the apples are nicely toasted.
• Serve and enjoy.