Crumpets aren't as scary to make as you might think. Jodie Nixon's simple guide will show you how to make these squidgy British classics in no time.
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Serves
12
Boiling Water
Plain Flour
Strong White Bread Flour
Salt
Golden Caster Sugar
Bicarbonate Soda
Milk
Dried Yeast
Serves
12
Boiling Water
Plain Flour
Strong White Bread Flour
Salt
Golden Caster Sugar
Bicarbonate Soda
Milk
Dried Yeast
Unlock Mob Premium
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Step 1. Mix Your Flour
Boil your kettle. Add the plain flour, strong white flour, salt, sugar and bicarbonate of soda into a large mixing bowl. Make a well in the middle.
Step 2. Activate Your Yeast
Add the milk and the just boiled water to a jug – you don’t want it really hot, it needs to be around body temperature (37°C), so let it cool down until just warm otherwise it will kill the yeast. Once cooled a little, whisk in the yeast.
Step 3. Whisk Your Mixture
Pour the liquid into the well, mixing slowly with whisk.
Step 4. Rest Your Batter
Cover the bowl with cling film or a clean damp cloth, then set aside in a warm place for 1 hour, or until doubled in size. This will depend on how warm it actually is, so keep an eye on it! If it's particularly warm, it might take less time – you want the surface to be all bubbly.
Step 5. Grease Your Rings
Grease your crumpet rings and a large pan with oil. Then set the pan over a low heat and bring up to temperature – this will take around 5 mins.
Step 6. Add Your Crumpets To The Pan
Add the crumpet rings to the pan, and pour in about 3 tbsp of batter to each.
Step 7. Cook Your Crumpets
Cook for around 12 mins or until the crumpets have set completely on top, and have formed lots of holes.
Step 8. Remove the Rings
Then remove the rings, flip the crumpets and cook for 2 mins until cooked through and lightly golden on top. Remove from the pan and cool completely. Repeat until you’ve used all your batter.
Step 9. Serve Your Crumpets
When it comes to serving, pop in the toaster and cook until warm – this might take less time than your shop bought crumpets! Spread with lots of butter and your toppings of choice – I love honey and sea salt or loads and loads of Marmite!
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