I USUALLY dread the dark evenings but once curtains have been drawn shut and there is that late afternoon slot where the kettle goes on for a cup of tea that’s when my mind wanders to thoughts of hot buttered crumpets oozing with marmite or jam and I suddenly find myself drawn towards the deepfreeze and then the toaster. Try it – it is very comforting.

Crumpets
These are fun to make. It is always worth making these once just so that you know how, and also what ingredients are involved and then when visiting friends who offer you crumpets, you can inocently ask: “Are these homemade? I make my own.”

Ingredients
250g of strong white flour;
One level teaspoon salt;
15g of fresh yeast;
150ml of milk, warmed;
150ml of water, warmed;
A quarter teaspoon of bicarbonate of soda;
Four tablespoon of cold water;
One egg white,
lightly beaten;

Method
Mix together the flour, salt and yeast in a large mixing bowl.
Pour in the warmed milk and water and beat very well for three minutes to make a smooth batter. Then cover and put in a warm place for 30 minutes or until the risen mixture starts to drop.
Dissolve the bicarbonate of soda in the cold water and add to the mixture beating well. Add the egg white and beat again.
To cook, heat a heavy based frying pan or griddle. Place a greased three inch cutting ring onto the surface and then pour in one tablespoon of the batter and cook on one side only. The batter will be ready when the bubbles have burst on the top. Continue until the mixture is used up. Toast and serve with butter. Serve hot.

Dropped Scones
These are fun to make and really remind one of open fires and dark winter nights. They can be frozen and just brought out and toasted to reheat straight from the freezer so very useful for the unexpected guest.
Freeze individually and then store in a plastic bag when frozen.
This will stop them sticking together.
Makes about
12 scones

Ingredients
25g of caster sugar;
One egg;
250ml milk;
225g of self-raising flour;
A pinch of salt;
Knob of butter.

Method
Put all ingredients into a blender and whisk together thoroughly. The batter should be a creamy consistency. Add a little more milk, if necessary.
Preheat a heavy frying pan, and lightly butter it before starting to cook your drop scones.
Drop the batter in spoonfuls into the frying pan and cook for about two to three minutes, until bubbles rise to the surface of the drop scones. Flip the drop scones over with a palette knife and let the other side cook for a further two to three minutes.
When the drop scones are cooked, lift them out on to a clean tea towel on a cake cooling rack, and cover with another clean tea towel. The moisture and heat of the drop scones will be retained this way and they will stay soft. Serve warm spread with butter and jam.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk