I googled the recipe and cobbled together a bowl of batter based on a couple of good recipes. There is something very satisfying about seeing a lovely yeasty batter, oozing and bubbling like it's alive - which I guess in a way it is.
They do take a little while to cook, but the result is worth it - light, crunchy golden brown goodness. The first one didn't even make it to a plate, I just globbed on the butter and devoured it while standing at the oven cooking some more. I was a little more refined with the next few, and ate them drizzled with golden syrup. The recipe made about 16, so I've popped some in the freezer to toast for brekkie tomorrow, I can't wait!
- 450 grams white plain flour (if you have bread flour, replace half of the plain flour with that)
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 2 1/2 teaspoons dry yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon baking soda
- 300mls lukewarm milk
- 300mls lukewarm water
- Sift together the flour, salt and cream of tartar.
- Mix the milk, water, sugar, baking soda and yeast together and set aside for 5 minutes to become frothy
- Pour the liquid into the flour and mix well with a whisk. Cover with plastic wrap and set in a warm place for an hour. Give the batter a stir and you're ready to cook.
- Heat a frying pan over medium low heat for about 5 minutes to heat fully, pop the well greased crumpet rings into the pan for a minute, then spoon in the batter. The batter will be thick, but shouldn't be too thick. Within a minute or so, little bubbles should have appeared on the surface of the crumpets, if not, the batter is too thick and you need to add a little water.
- Cook the crumpets for about 12 to 15 minutes, you can remove rings once they're set (about 5 minutes) and pop them into another pan to speed up the cooking process. Once the crumpets are cooked, flip them over and cook the top side for 2 minutes or until it is a nice toasty golden brown. Enjoy!!