Total Steps
6
Ingredients
6
Tools Needed
2
Ingredients
- 1 pint Milk
- 1 teaspoon Bicarbonate of soda
- 2 teaspoon Salt
- 12 ounce Water
- 1 ounce Fresh yeast
- 12 ounce Strong plain flour
Instructions
Step 1
<a href="/technique/7S3QCKWK/mix">Mix</a> the first three ingredients together well. Cover the bowl with polythene and leave in a <a href="/technique/FVYNJCCW/warm">warm</a> place to prove, until the mixture is light and fluffy and about to collapse (approx 1hr).
Step 2
<a href="/technique/7S3QCKWK/mix">Mix</a> the bicarbonate of soda and <a href="/technique/DPSVTKVY/salt">salt</a> into the milk, then <a href="/technique/7S3QCKWK/mix">mix</a> briskly into the batter. You may have to add a little more milk to make sure it's runny.
Step 3
Butter a griddle or heavy <a href="/technique/NZ2LK8CC/frying">frying</a> pan and <a href="/technique/XZFHRHHF/heat">heat</a> up. Butter <a href="/technique/SNDRKPSQ/poaching">poaching</a> rings and set in the pan. Cook crumpets over a medium <a href="/technique/XZFHRHHF/heat">heat</a> by adding 1 or 2 tbsp of batter at a time to each <a href="/technique/SNDRKPSQ/poaching">poaching</a> ring. When the <a href="/technique/R34ZSY3M/top">top</a> is set remove the ring and <a href="/technique/B52FHCF2/turn">turn</a> the crumpet over and cook for 2 or 3 minutes more. In the meantime, the ring <a href="/technique/TPWNYF5L/can">can</a> be re-buttered and used for the next ones.
Step 4
<a href="/technique/Y6MVNCHX/serve">Serve</a> hot with butter, or with jam.
Step 5
Notes: <a href="/technique/TPWNYF5L/can">Can</a> be <a href="/technique/Y6MVNCHX/served">served</a> at a later time by <a href="/technique/6F8PPQJZ/toasting">toasting</a> 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...
Step 6
Makes about 20.