Sunday, 27 February 2011


They look more like drop taste as crumpets should
you need:
  • 12g/½oz dried yeast
  • ½ tsp sugar
  • 500ml/17fl oz lukewarm water
  • 225g/8oz strong bread flour
  • 225g/8oz plain flour
  • ¾ tsp cream of tartar
  • ½ tsp salt
  • ½ tsp bicarb of soda
  • 140ml/5fl oz warm milk
  • 2 tbsp oil, for frying

    1. For the crumpets, mix the yeast and sugar in a bowl with the water and leave to stand for ten minutes until foaming.
    2. Sift both flours and the cream of tartar into a separate bowl. Add the yeast mixture and beat well for 2-3 minutes. Cover the bowl with cling film and leave for one hour.
    3. Add the salt, mix and leave for another 20 minutes.
    4. In a separate bowl, mix the bicarbonate of soda with the warm milk, then add the mixture to the crumpet batter. Spoon into well-greased 8cm/3in metal chefs' rings placed in a heated frying pan with a little oil. You will probably need to do this in batches, depending on how many rings you have.
    5. Cook for 7-8 minutes, then remove the rings, flip over and cook for a further 2-3 minutes until golden-brown.


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