Requires 4 crumpet or egg poaching rings from your favourite kitchen store.
225g bread flour
1 tsp fine salt
7g sachet fast acting dried yeast
1⁄2 tsp sugar
Melted butteror cooking spray for greasing the rings
YIELD: Makes 10. Hands-on time 1 hour, oven time 8 min, plus resting
COURSE: Bread and Baking
- Heat the milk together with 55ml water in a small saucepan until just warm enough to put your finger in and hold it there for a few seconds.
- Meanwhile, put the flour, salt, yeast and sugar in a mixing bowl and make a well in the center. When the liquid is ready, pour it into the bowl, stirring with a metal spoon, to make a smooth batter. Don’t overbeat – stop as soon as it’s smooth.
- Cover the bowl with a clean tea towel and leave in a warm place, such as an oven on its lowest setting. Leave it to itself for 45 minutes. The batter will rise, forming bubbles, and become sticky.
- Brush the insides of the rings with some melted butter, or spray with cooking spray.
- Put a flat griddle pan or large heavy-based frying pan over a medium heat and brush with melted butter.
- Arrange as many rings as will fit and, when the butter is sizzling, spoon 3 tbsp of the batter into each ring.
- Turn down the heat to low and cook for 10 minutes until the crumpet tops are almost cooked, with just a hint of undercooked mixture – you’ll see bubbles form in the mixture, which will then burst. Remove the crumpet rings using a pot holder or towel to protect your fingers.
- Flip the crumpets with a spatula and cook for 2 minutes more.
- Set aside on a baking sheet. Re-grease the crumpet rings and repeat with remaining mixture.
- When all the crumpets are ready, put them in the oven for 3-6 minutes to make sure the insides are cooked. Eat straight away or cool, then toast to warm through.
- They taste terrific, hot out of the oven with butter and honey.