I have been really excited to share this with you! It’s an easy recipe and although it is advisable to use egg rings or crumpet rings it’s not essential and I will show you the results of both.
350g of flour – I use a half half mix of plain and strong bread flour but you can use just plain if that’s all you have, however, this will affect the texture.
1 x 7g sachet of dried yeast.
300ml milk – I use skimmed because that’s what I drink but the end result will be creamier with full fat.
1 x tbs (tablespoon) sugar – the only important thing is that it’s white sugar, brown will colour too quickly.
100ml water – this depends on the consistency of the batter so you may need more or less. We’ll go over this later in the method.
1/2 tsp (teaspoon) bicarbonate of soda – this is important to create the bubbles – you cannot make crumpets without it!
1/2 tsp salt – you can add more if you prefer the flavour but I use salted butter on my crumpets so find they don’t need any more.
First combine the flour, the milk and sugar with the yeast. At this point it needs a really good beat for around 5 mins. You can do this in a food mixer which will take the manual labour out of it, but for demonstration I am using a wooden spoon. The mix should be fairly stretchy and sticky as in the photo below –
Leave the mix to rise for about an hour, this should give it time to rise as in the picture below –
Now mix in the most of the water, bicarbonate of soda and salt. This can still be a vigorous beat and it should end up with a consistency of thick cream. Add more water if you need to, see picture below –
Now the fun bit! Heat a flat bottomed frying pan over a low to medium heat with a little oil and grease your crumpet ring if using. I use half a ladle to measure my mix to half fill the rings in the pan, cook for around 6-7 mins (if you’re not using a ring it’ll only take about 4 mins) on the bottom side until the bubbles on top start to pop, see pic below –
Remove the ring and flip over, then cook for a further 2-3 mins until golden brown. Repeat until you’ve used all the mixture.
As you can see I’ve had a bit of fun with different shapes, just be sure to use metal biscuit cutters not plastic!
These are delicious toasted and I like them toasted with just butter and a cup of tea. They will keep for a couple of days in the bread bin or you can freeze them and toast when you’re ready to enjoy.
I hope you’ve enjoyed making them as much as I have enjoyed showing you.
This recipe will make about 16 crumpets.
calories 85 – fat 0.4 – carbs 17 – protein 3.5 (nutrition facts without any toppings)