Crumpets
I cook these on the flat part of my griddle but you could use a frying pan. It’s an art to get them just right so the bubbles form on the top but if you end up with less bubble and more flat - they’ll still taste lovely smoothed with cold jam.
Preparation time: 20 minutes plus proving time Quantity: Makes 9 - 10 Cooking time: 10 - 15 minutes
Ingredients
1st Part -
150 ml warm water (1/3 boiled from the kettle and 2/3 cold from the tap)
1 teaspoon caster sugar or light brown sugar
1 sachet of yeast - 6-7g
2nd Part
225 g / 8 oz plain flour - sieved
200 ml warm milk (microwave in 10 seconds bursts to get blood temperature 37*)
1 egg - medium / large
30 g / 1 oz butter - melted
3rd Part-
oil to grease
Method
- In a bowl or jug mix the water, sugar and yeast together
- Leave somewhere warm, like an airing cupboard to ferment, rise and bubble (approx. 10 - 15 minutes)
- In a large bowl add the flour
- Pour in the yeast mix, followed by the egg and butter
- Whisk to create a smooth batter
- Cover with a damp t-towel and ferment again / leave somewhere warm to rise and double in size
- Heat a griddle and grease well
- Use scone cutters or metal rings as a mould, greasing well
- Pour 2 - 2 &1/2 tablespoons of mix in to the greased molds and leave to cook
- The batter will rise again and you will see the edges cooking and firming
- When holes appear on the top and the middle looks set and dry, remove the rings and gently turn over
- Cook to a light golden brown