Crumpets! They’ve got a funny name, but they certainly don’t taste funny. For the uninitiated they’re a British staple, and for a very good reason – they’re delicious and are absolute incredible with all manner of toppings. Butter, cheese, marmite… or all of the above! There’s not much to compare them to – they’re similar to an English Muffin in that they’re cooked in a pan rather than baked in the oven, and they’re dotted with holes that are amazing for soaking up butter. They really are adored by everyone… but not many people think to make them at home – and they’re really not that hard! They take a little time, but that’s all you need – time and a little patience. Practice makes perfect with these beauties!
- 175g Strong White Bread Flour
- 175g Plain Flour
- 1 Tsp Caster Sugar
- 350ml Warm Milk
- 150ml Warm Water
- 1 Tsp Salt
- 10g Yeast
- 25g Butter, melted
- 1/2 Tsp Bicarbonate of Soda
- 4 x Crumpet Rings
- Butter/Oil for Greasing
Add the milk, water, sugar & yeast to a large bowl and whisk together.
Add in the melted butter, salt, flours, bicarbonate of soda, and whisk into a batter.
Cover with cling film and leave to prove for 1 1/2 to 2 hours.
Grease a pan and place over a medium heat.
Grease the crumpet rings.
Place the rings into the pan and pour batter into each one about 1 - 1.5cm deep.
Reduce the heat to low and cook the crumpets until the tops are dry and bubbles have formed - this can take anywhere from 7 - 15 minutes
Flip the crumpets and cook the other side for a minute or two until golden brown.
Serve toasted with butter, cheese, marmite, or all of the above!