A simple crumpets recipe. I discovered it in the back of one of my mum’s old magazines. I’ve always wanted to have a go at turning out these strange looking airy cakes. This is a Galton Blackiston recipe, from his book ‘Summertime’:
Ingredients (makes 6)
- 175ml milk
- 3/4 tsp caster sugar
- 5g dried yeast
- 175g plain flour (I used strong bread flour)
- Pinch of salt
- 1/4 tsp bicarbonate of soda
Method
- Heat the milk in a pan until just warm. Stir in sugar and yeast and leave to stand for 10 minutes, until the milk starts to froth. Sift the flour and salt into a bowl, make a well in the centre, add the milk and beat until smooth.
- Cover the dough and leave in a warm place for 1 hour (or overnight) until doubled in size and full of air bubbles.
- Mix the bicarbonate of soda with 80ml water and beat into the batter.
- Lightly brush a heavy based pan with butter and grease your ring moulds (each 7.5cm diameter). Spoon about 3 tblsp batter into each mould and cook over a low heat, for 6-7 minutes, until lots of bubbles have formed on the surface. Remove the moulds and flip over the crumpets for 1-2 minutes. Remove from pan and cool on a wire rack.
The crumpet batter can be prepared overnight and the bicarbonate of soda added just before cooking.
