Crumpets

Ingredients

Flour Mixture 350g white AP flour; 14g fast acting dried yeast

Milk Mixture 1 tsp white sugar; 350ml warm milk

Baking Soda Mixture 150–200ml tepid water; ½ tsp baking soda; 1 tsp salt

For Cooking Olive oil for cooking

Steps

1. Mix flour and yeast in a large bowl.

2. Dissolve the white sugar in the warm milk. Combine with the flour mixture. Beat the mixture for 3–4 minutes until you have a smooth batter.

3. Cover the bowl a tea towel. Let stand for about an hour - until the mixture rises and then begins to fall.

4. Mix 150ml of tepid water with the baking soda and salt. Stir this liquid into the batter until evenly combined.

5. Gradually stir in as much of the remaining tepid water as you need to get a thick dropping consistency. Cover the bowl and leave the batter to rest for about 20 minutes.

6. Heat a flat griddle on a medium-low heat. Lightly but thoroughly grease the inside of two to four 7–8cm metal crumpet rings (however many fit comfortably enough to cook and flip on your griddle). Lightly grease the griddle.

7. Cook a trial crumpet first: put a greased ring on the griddle and ladle enough batter into the ring to come a bit below the rim. Cook lower and slower rather than hot and fast.

8. After 6–8 minutes, the bottom should be browned and free from the griddle, the top almost set, and most of the bubbles burst (you can speed this up by popping bubbles with the sharp tip of a knife).

9. Turn the crumpet over carefully (tongs plus a spatula works well). Cook for another minute or two, then lift it off the griddle onto a wire rack. Remove the ring, running a small knife around the outside to loosen it if it sticks.

10. Adjust your time and temperature if necessary based on the trial crumpet, then cook the rest of the batter in batches.

11. You'll want to eat them hot and with butter. Worse, leave them to cool on the wire rack. But toast them before enjoying.