Once you have made these crumpets you are never, ever, going to be satisfied by the rubbery numbers from the supermarket. These crumpets are tender and crisp and absolutely amazing with jam (and cream, why not?) or served as a savoury dish with poached/scrambled eggs and bacon/smoked salmon. There is a bit of waiting involved while the dough rises and the crumpets cook, but on a lazy morning set a timer and sit down and read a book… or boogie to rage as I often do on a Saturday.
- 1 cup warm milk
- 2 1/2 tsp caster sugar
- 1 1/2 cups warm water
- 10g dried yeast
- 3 cups plain flour
- 1 tsp salt
- 1/2 tsp baking soda
- In a large bowl combine the water, sugar and milk and sprinkle over the yeast. Set aside to bubble and foam for about 7 minutes. This allows the yeast to get to work (and the action confirms the yeast is alive and kicking!)
- Add the flour and salt and beat with a wooden spoon (or in your stand mixer with a paddle attachment) for about 4 minutes until smooth and elastic.
- Cover the bowl with plastic wrap and set aside for about an hour in a warm spot.
- The mixture should have risen and have bubbles on top. Beat in the baking soda and set aside for another 10 minutes or so.
- Heat a large frypan over a low heat, grease with a bit of butter and add egg rings to the pan. Grease your egg rings if you don’t have the non stick kind.
- When the pan is warm, spoon your mixture into the egg rings, just below the top. You want to leave a little room for another rise.
- Cook the crumpets for about 10 minutes until the top is set (or still slightly sticky). Deftly remove the egg rings and flip the crumpets to cook on the remaining side for about 4 minutes. I made about 19 crumpets with my egg rings, you may end up with a different yield. Yes it’s a few batches and it does take time, but you don’t need to hover while they are cooking. They cook themselves!
- Serve straight from the pan, keep them warm in the oven, or reheat in the toaster. The crumpets freeze well too (if there are any left!)