Crumpets are made with a mixture of strong flour, plain flour and yeast. Homemade crumpets are delicious with jam, lemon curd or savoury spreads and butter.
1 teaspoon granulated sugar
200ml full fat milk
100ml very hot water from the kettle
2 generous teaspoons dried yeast
150g strong white flour
100g plain flour
1 teaspoon salt
½ teaspoon bicarbonate of soda
50ml warm water
15g butter for greasing crumpet rings
20g butter for the frying pan
If you have no crumpet rings (and how many people do?!) don’t worry just allow the mix to spread and you’ll have thin versions – pikelets.
Carefully mix the sugar, milk and boiling water in a jug. This makes the perfect temperature for the yeast to multiply and froth up the liquid.
Next stir in the yeast. Leave in a warm place for 15 minutes until the surface is frothy.
Place the strong white flour and the plain flour in a large mixing bowl with the salt and give it a good stir so that it’s all thoroughly mixed up.
Stir in the yeasty liquid and mix until smooth. Cover and leave in a warm place for 1 ½ hours. Good places are draught free – a warm kitchen is usually ideal.
After 1 ½ hours the batter should have a very bubbly surface. If it doesn’t leave it for a little while longer.
Mix the bicarbonate of soda with 50ml warm water and stir it into the batter. Cover and leave in a warm place for 30 minutes.
Butter the inside of four crumpet rings or any stainless steel cooking rings you’re using.
Fill the batter dispenser with the crumpet batter or if you don’t have one use a ladle to carefully pour.
Heat a large frying pan and add 20g butter.
10.Place the rings into the pan and carefully half fill each ring.
11.Cook until the top is dry and holey. Carefully remove the rings from the crumpets with tongs, and if necessary, push the crumpet down with a wooden spoon.
12.Using a fish slice turn the crumpets over and cook for another 2 minutes.
Delicious with your homemade lemon curd.