This is not only a delicious recipe but a brilliantly fun one to make. Brilliant for cold weekend mornings or school holiday brekkies.
225g plain flour (Baker's flour preferred)
1 tsp salt
1 tsp dried yeast
1 tsp caster sugar
4 silicone egg rings (less is fine, just will add to your cooking time)
Butter - for greasing
PREP TIME - 45 minutes (to allow for rising)
COOKING TIME - 20 minutes
MAKES - 12 crumpets
1. Preheat the oven to 100C. You will be needing a lovely warm oven to promote the batter to rise and for it to get lovely and bubbly. It will also help to keep your crumpets warm after they have been cooked.
2. Pop the milk and water into a microwave-proof jug and warm for 30 seconds. Once warm, add the sugar and yeast, Mix together and then leave in a warm place for 5minutes or until the mixture has frothed up. This means that the yeast has been activated.
3. Sift the flour and salt into a mixing bowl and make a well in the centre. Pour the yeast mixture into the well and slowly incorporate the dried and wet ingredients together. Continue mixing until the batter is beautifully smooth.
4. Place a tea towel over your mixing bowl and leave it in your warmed oven (with the door slightly ajar) for 15 - 20 minutes or until the batter has become light and frothy.
5. To cook the crumpets, grease up your egg rings with butter and add a little nob of butter to a frying pan over medium heat. Once melted, place the egg rings into the pan and spoon 2 tablespoons worth of mixture into each ring (don't be tempted to overfill them as they will be stodgy in the middle and burnt on the bottom).
6. Let the batter cook for 4-5 minutes, or until you see bubbles popping at the surface, leaving yummy crumpet holes. Then flip them over and cook for less than a minute just to seal them.
7. Pull your crumpet out of its ring, re-grease and then prepare to cook the next ones.
8. Serve them warm (or toast them up later) with butter, honey or any of your favourite condiments.