I'll let you know how they turn out!

I've got a very special offer for you (or rather your loved ones) this weekend. A Godminster Bio Heart (my best selling cheese) with a generous wedge of Cropwell Bishop White Stilton with Blueberries thrown in for free.

200gr Heart costs 16.00, 400gr Heart costs 31.00

Buy at my shop in the Viadukt Market in Zürich or on-line. I'll be posting these out on Monday to arrive on the 14th.

https://britishcheese.ch/shopback.eh...y-special.html

So dear grumpy, isn't it high time to visit Arnhem again? It's been two weeks, you must be yearning ..... and while you're there .....

Gosh, you're really keen! I'll be there again next weekend, I'll try my best. But it'll probably be quicker if I made them myself this weekend. If they work I'll keep some for you

How did you notice?

While I would never stop anybody who's able to bake from producing crumpets I'm also happy to just start counting down the days ... you normally fly back on Mondays? .... 6 .....

Plus 7, it's the weekend after this one. Sorry.

Awww, you just ruined my day. But me being me, I pick up the pieces and go on - what do they say about anticipation? - 13 .....

If you have a flat, metal hotplate, or even a flat griddle that you you can put under the grill, plus 1" high rings, it's relatively easy. The real trick is half baking them so that the customer can grill them at home. Biggest draw back is the short shelf life.

Also, if you have a successful batch, store them bottom to bottom and top to top. If they're stored bottom to top, it stains them.

Thanks for the great tips. I have one of these for toasting bagels, I reckon if I bought another with flat plates I could go into production baking fresh ones at the market. I'll start testing this weekend!

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Bagels? No, no, mate, you somehow got off track!

You'd only need a flat base plate, so maybe a sheet of steel that you can put on top of the existing grill? This isn't where I worked, but the machinery is the same. As you can see from the photos, 90% of the baking process is from beneath, with a quick 20-30 seconds flash under the grill at the end.
http://www.ewconsult.co.uk/equipment...crumpet-line/#[gallery-01]/10/

And I'd be surprised if you don't have some of these baking rings knocking about in the kitchen already. Good luck with the trials.

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..... 10 ...... and there is still the chance of a successful week-end. Still planning on baking? With all the tips from blueangel?

I'm planning on trying them on Sunday, if they work (and I haven't eaten them all), I'll bring some to the shop for you.

You open at 10 a.m. right? I'll be there at 12 (avoiding traffic jam) if you say the word.
To solve the other problem you try to create: Produce 10 more than you can eat.
I'll be thinking of you on Sunday, crossing my fingers

We open at 9.00 these days.... now I'm feeling the pressure, will do my best tomorrow, watch this space.

But to get back onto the subject of cheese, I have still have some cheeses in my New Year Sale, including a great value tasting pack of 1 Kg of cheeses for only 35.00 plus post. If you want to collect from the shop please drop me a line so we can prepare it in advance. Sale ends Feb 28th.

And if you like Cheese and Whisky, the Hotel Londres in Brig are hosting a Scottish Fondue and Whisky tasting on March 11th. There'll be cheese, whisky, bagpipes and me in a kilt. FaceBook event is here.

Sorry - for the pressure - LOL.
I'll make you a deal: If you call me in to pick up crumpets this Monday I will buy one of those tasting packs above. (Is that blackmail? Duress? ). And put the craziest types of cheese in it you have, ones I most definitely never tasted before.
Happy baking

They don't look too bad for a first attempt, pretty labour intensive though. I think I had the heat too high on these so will try another batch this evening. If I don't eat them all at tea time, I'll bring some free samples to the market tomorrow.

You did it! They look pretty good to me (how do they taste?).

So if you give them out as freebies, how do I know if driving to Zurich will only leave me disapointed (frustrated rather)? Or will you put "my batch" aside for me?

Oh man, I am salivating looking at the pic. They look scrumptious!!

I think as I had the heat a bit too high, they cooked too much on the outside and not enough inside, so they were slightly doughy, a bit too yeasty, and no enough salt. But not so far off pretty damn good.

And I'll put a few aside for you, but come after 11.00 as I won't be in until then now