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Homemade Crumpets

March 1, 2012

Homemade crumpets are one of life’s little splurges. Sure, they take a while, but they are worth it! If you don’t have a cook to get up and start making them at 5am for your breakfast, then you might like to have them for afternoon tea instead.



2 tsp caster sugar

1 tsp (7g/1 sachet) dried yeast

2 cups warm milk (not too hot!)

3 cups plain flour

1 tsp salt

1 cup water

1/2 tsp bicarbonate of soda

Butter to grease

In a medium size bowl, combine sugar and yeast. Pour in the warm milk and stir until yeast has dissolved. Cover with cling wrap and stand in a warm place until the mixture has become frothy.

Combine the flour and salt in a bowl. Make a well in the centre and add the yeast mixture, stirring to combine. Cover again with plastic wrap or a tea towel and place in a warm place for 60 mins or until doubled in size.

Deflate the batter by whisking it vigorously (by hand or with electric mixer) for a minute or so. Mix together the water and bicarb in a jug and gradually add this to the flour mixture. Cover and set aside to rest for another 30 mins.

Brush a large non-stick fying pan and metal egg rings with butter. Place the egg rings in the pan over a low-medium heat and put about 1/4 cup of batter in each one. Cook for 5-7 mins until bubbles appear on the surface. The bottom should be golden brown and the top should be set (i.e. not wobbly). Cook on the other side for a minute or two. Repeat until all batter has been used. Serve immediately with plenty of butter, jam and honey. (Can also be stored in the refrigerator for a few days and toasted before serving).