crumpet, the most delicious bready fluffiness there is. Here I baked a few batches for a client who hosted a birthday afternoon
tea party. While I was at it I also baked a few for my secret
compartment in the fridge where I keep my gold…
350 ml whole milk
225 g strong
125 g plain
x 7 g sachet fast-action dried yeast
tsp fine sea salt
level tsp bicarbonate
150 ml warm water
for greasing, plus extra to serve
the milk in a saucepan very gently until tepid.
the flours into a large bowl and stir in the yeast, salt and sugar
a well in the centre of the mixture and stir in the warm milk. Beat
well with a wooden spoon for 3-4 minutes, or until the batter is
thick and elastic.
the bowl with cling film and set aside in a warm place for an hour,
or until the batter has doubled in size.
the batter has risen, mix the bicarbonate of soda with the warm
water, and beat the mixture into the batter for a couple of minutes.
Set aside to rest in a warm place for a further 30 minutes. By this
time the mixture should have risen and be covered with tiny bubbles.
a flat griddle pan or large heavy-based non-stick frying pan over a
butter the insides of four crumpet rings or 9cm/3½in chefs' rings
and place them onto the griddle or into the frying pan. Warm the
rings for a minute or two.
a dessertspoon, drop three large spoonfuls of the crumpet batter into
each ring. It should come around 1.5cm/½in up the sides of each
ring, but no more. Cook for 9-12 minutes, or until lots of tiny
bubbles have risen to the surface and burst and the tops look dry and
lift off the rings - it shouldn't be too difficult as the crumpets
will ease back from the sides when they are ready. (Use an oven glove
and take care as the crumpet rings will be hot).
the crumpets over with a spatula and cook on the other side for a
further two minutes, or until golden-brown. You can keep these
crumpets warm while the remaining batter is prepared, or serve
immediately spread with lots of butter.
the remaining crumpets in exactly the same way as the first, washing
and buttering the rings well before re-using. The crumpets can also
be cooled and then toasted.
adapted from the Hairy Bikers' Cookbook "Mums Know Best")