Crumpets

Crumpet rings and a griddle or heavy baking tray are required for this recipe.

285ml (½ pint) Lukewarm Milk
225g (8oz) Flour
10g (¼ oz) Salt
10g (¼ oz) Sugar
10g (¼ oz) Yeast

Mash the yeast and sugar together in a small bowl, beat in 2 tablespoons of milk.
Leave in a warm place for 15 minutes or until frothy.
Sift the flour and salt into a warmed bowl, make a well in the centre.
Pour in the yeast and remaining milk.
Gradually draw in the flour, mixing until the batter has the consistency of thin cream, (add more milk if needed).
Cover with a cloth and leave in a warm place for 45 minutes, or until the batter has doubled in bulk.
Pour around 1 tablespoon of the batter into each ring, the batter should fill the ring to a depth of cm (¼ inch).
Cook for around 5 minutes or until bubbles appear the batter is slightly set and golden brown on the bottom.
Remove the rings, turn over and cook on the other side until golden.
Toast before eating.

Baking Recipes

Crumpets