English Crumpets

Ingredients

• 300g strong white bread flour
• 1 tsp fast-action dried yeast
• 1 tsp caster sugar
• 300ml warm whole milk
• 150ml warm water
• 1 tsp fine salt
• 1/2 tsp bicarbonate of soda dissolved in 2 tbsp warm water
• Butter or oil for greasing the rings and pan

Before you cook

• Warm the milk and water together until they feel just above body temperature, around 40C.
• Grease four or five 9cm metal crumpet rings or plain cooking rings thoroughly with butter.
• Whisk the flour, yeast and sugar together in a large bowl.

Steps

1. Pour the warm milk and water into the flour mixture.
2. Whisk hard for two minutes until the batter is completely smooth and elastic, about the thickness of double cream.
3. Cover the bowl and leave it somewhere warm for one hour, until the surface is domed and covered in bubbles.
4. Stir the salt into the batter.
5. Add the dissolved bicarbonate of soda and stir it through, then leave the batter for a further fifteen minutes; it should froth visibly.
6. Set a heavy flat frying pan or griddle over low heat and grease it lightly.
7. Sit the greased rings in the pan and let them heat for two minutes.
8. Spoon batter into each ring to a depth of about 1.5cm, no more, or the centre will not cook.
9. Cook the crumpets for eight to ten minutes, watching as bubbles rise and burst to leave open holes across the surface.
10. Check that the top is set and dry to the touch before going further; if it is still wet, lower the heat and give it two more minutes.
11. Lift off the rings using a cloth, running a knife around the edge if a crumpet sticks.
12. Flip the crumpets and cook the tops for just two minutes to colour them lightly.
13. Move the crumpets to a rack and repeat with the remaining batter, re-greasing the rings each time.
14. Toast the crumpets before eating and spread them thickly with salted butter.