Recipe

• 175g Plain Flour
• 175g Strong White Flour
• 2 x 7g Instant Yeast
• 1 tsp Caster Sugar
• 350ml Warm Milk
• 175ml Warm Water
• 1/2 tsp Bicarbonate of Soda
• 1 tsp salt
• Oil for cooking

Method

Sieve both flour’s into a bowl and mix in the yeast, dissolve the sugar in the warm milk and add to the flour and yeast mix, beat with a wooden spoon for 3-4 minutes, this is hard work and will get those muscles working, you need to do this as it will create the bubbles that will give your crumpets the holes. Cover and rest for 20 minutes up to 1 hour. The mixture should double in size. The yeast needs warmth to activate so try to put it in a warm place.

Combine the warm water, salt and bicarbonate of soda and beat into your mixture, it should be the consistency of double cream, again make sure you beat it well. Cover and leave to stand for another 20 minutes.

Heat your griddle pan to a medium heat and grease your moulds. Pour 2 tbsp. into each mould. It should take about 4 minutes on each side, you will know when to turn it over when the top is bubbling, to create bigger holes, poke the top with a cocktail stick to burst the bubbles that are forming. Once they are lightly browned on both sides remove from heat and cool slightly on a baking rack. Serve immediately or alternatively cool and store for later and toast them again.

They should be lovely and light. Enjoy cooking, I’m sure you will have lots of people wanting to try one so make plenty. This recipe makes approximately 12 full size crumpets.