English Crumpets
By: Anonymous
Published: Friday, February 12, 2010 - 1:04am

Ingredients




12 ounces Strong plain flour
ounce Fresh yeast
12 ounces Water
2 teaspoons Salt
teaspoon Bicarbonate of soda
pint Milk

Preparation

1 Mix the first three ingredients together well. Cover the bowl with polythene and leave in a warm place to prove, until the mixture is light and fluffy and about to collapse (approx 1hr). 2 Mix the bicarbonate of soda and salt into the milk, then mix briskly into the batter. You may have to add a little more milk to make sure it's runny. 3 Butter a griddle or heavy frying pan and heat up. Butter poaching rings and set in the pan. Cook crumpets over a medium heat by adding 1 or 2 tbsp of batter at a time to each poaching ring. When the top is set remove the ring and turn the crumpet over and cook for 2 or 3 minutes more. In the meantime, the ring can be re-buttered and used for the next ones. 4 Serve hot with butter, or with jam. 5 Notes: Can be served at a later time by toasting and buttering. Don't know how long they keep but I suspect they ought to be eaten within the next two day. Shop-bought ones only last two days, and they might have preservatives in, so... 6 Makes about 20.