Crumpets

Method

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1. Whisk the flour, yeast and sugar in a large bowl. Beat in the warm milk and 150 ml water to a smooth, thick batter — it should drop heavily from a spoon.

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2. Cover and leave in a warm place for 1 hour, until it is domed, bubbling and smells actively yeasty.

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3. Dissolve the salt and bicarbonate of soda in the extra 2 tablespoons of warm water and beat it into the batter. It will loosen and foam.

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4. Rest 20 minutes more. Meanwhile, butter the inside of four 9 cm crumpet rings generously.

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5. Heat a heavy frying pan over low heat — lower than feels right — and lightly butter it. Set the rings in.

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6. Spoon batter into each ring to a depth of about 1.5 cm.

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7. Cook 8 to 10 minutes. The surface should slowly fill with holes and then go from wet to matte. If holes are not appearing, the batter is too thick: beat in a tablespoon of water.

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8. Slide the rings off, flip, and cook 2 minutes more just to set the tops.

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9. Cool on a rack. Toast before eating, hole side up, and butter heavily.

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Chef’s Tips

• Low heat and patience. A hot pan burns the base before the holes ever form.
• Butter the rings every batch or the crumpets will not release.
• Crumpets are made to be toasted later, not eaten off the griddle.

Pairing Suggestions

• Salted butter
• Marmite or honey
• A pot of strong tea

Storage & Reheating

Keep 3 days in a bag at room temperature, or freeze 2 months and toast from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.