English Crumpets

Serves: 10-12

Prep time: 1 Hour

Cook time: 10-30 mins

Total time: 1 Hour 30 Minutes

Dietary: Dairy gluten

Meal type: Breakfast

Misc:

Occasion:

Author: dghchocolatier

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Ingredients

  • 175g strong white flour
  • 175g Plain Flour
  • 14g dried yeast
  • 1 tsp castor sugar
  • 350ml warm milk
  • 150ml warm water
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • Butter for greasing rings

Method

Method

  1. Weigh both the flours and the yeast in to a bowl, and mix together.
  2. Dissolve the sugar in the warm milk and pour into the flour.
  3. Using a wooden spoon beat until you have a smooth batter. This is essential to produce the holes in the crumpets. 
  4. Cover with cling film and leave for at about 25 minutes. The batter will rise and then begin to fall. You should see marks on the side of the bowl where the batter was before it dropped. 
  5. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a consistency of double cream . Cover again and rest for 20 minutes.
  6. Heat a flat griddle or heavy based frying pan. Lightly grease the inside of four metal scone/crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat. 
  7. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set.
  8. Carefully turn the crumpets in their rings and cook for a further three minutes. 
  9. Serve immediately or leave to cool and then toast before eating with plenty of butter.