Crumpets

A staple in every respectable English household at tea time. Although they are in the pancake and crepe family, they are very distant cousins and have a unique but distinctive taste.

• Ready In: 1 hr 37 mins
• Serves: 5
• Yields: 15 crumpets

Ingredients

• 7 1⁄8 ounces  unsifted unbleached white flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 3  fluid ounces  whole milk
• 2 1⁄8 teaspoons dried yeast
• 1  pinch baking soda
•  fat (for frying)

Directions

1. Sift the flour and salt into a mixing bowl.
2. Gently warm the milk to just hand hot and sprinkle on the dried yeast.
3. Leave to stand for 10 or 15 minutes until frothy.
4. Add the yeast mix to the flour and beat to a smooth batter.
5. Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or until the batter has doubled in size.
6. Dissolve the baking soda in 1 tablespoon of warm water and beat it into the batter.
7. Cover again and leave to stand for a further 20 minutes.
8. Place a 3 inch metal pastry cutter into a hot greased frying pan.
9. Pour in about tablespoonful of the batter to cover the base thinly.
10. Cook until the top is set and the bubbles have burst.
11. Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only.
12. It should just colour slightly.
13. Cool on a wire rack.
14. Eat them hot, or leave to go cold and toast them until golden brown on both sides.
15. Slather them with marmalade or your favourite jam.