Ingredients (makes 10-12)
350g/12oz strong white flour
12-14g easy blend yeast
2 tsp caster sugar
350ml/12fl oz warm milk
150-200ml/5-7fl oz warm water
½ tsp bicarbonate of soda
1 tsp salt
sunflower or vegetable oil for cooking
Preparation Time 1-2 hours including proving
Cooking Time 7-8 min
Fried medium heat
Traditional toasted crumpets are lovely with lots of butter.
Although crumpets are cheap to buy it is worth a go making your own. Best server toasted with butter and sometimes jam. These may not be something you make as a regular bake, however, if you can’t get to the shops why not have a go!
The process is a simple one, however, once made they won’t last long as I guess they will be consumed fairly quickly!
Sift the flour into a bowl. Add the instant yeast and stir
Dissolve the sugar in the warm milk and pour it onto the flour. Stir the mixture until you have a smooth batter. This will take a few minutes but is essential to produce the holes in the crumpets.
Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall.
Mix the bicarbonate of soda and salt with the warm water and add and stir into the batter. Add about ¾ of the water and then keep adding a little at a time until the mixture resembles double cream consistency. Cover the mixture again and rest it for a further 20 minutes.
Heat a thick based frying pan or flat griddle. Lightly grease the inside of four metal crumpet/egg frying rings. Lightly grease the pan. Place the rings on the pan over a medium heat.
Drop two dessert spoons of mixture into each ring. After 4-5 minutes you should see bubbles appear at the surface of the crumpet. Carefully turn the crumpets in their rings and cook for a further three minutes.
Serve immediately or leave them to cool and then toast before eating with plenty of butter.