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Classic crumpets
Classic crumpets
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Total Time:
50 minutes
Indulge in the satisfaction of making homemade crumpets, and if you're feeling adventurous, try your hand at crafting your own butter for an extra touch of luxury.
Ingredients:
  • 400 ml milk
  • 1 tablespoon dried yeast
  • 1 teaspoon caster sugar
  • 300 g strong white flour
  • ½ teaspoon bicarbonate of soda
  • vegetable oil for greasing
  • 350 ml double cream
Instructions:
  • Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Let sit in a warm place for 15 minutes, or until frothy. Sift the flour, bicarbonate of soda, and 1 teaspoon of fine sea salt into a large bowl. Create a well in the center and pour in the yeast mixture. Whisk from the center outwards until it reaches the consistency of double cream – this will take a few minutes. Add a splash more water, if necessary. Cover with a damp tea towel and set aside for 45 minutes, or until small bubbles form on the surface. For the butter, whip the cream in a freestanding mixer on high for 5 to 10 minutes, until the cream separates into solids and liquid. Strain through a sieve, discard the liquid, rinse the solids thoroughly with cold water, wrap in muslin, and squeeze out excess liquid. Mix ½ teaspoon of sea salt and wrap in greaseproof paper. Grease four 10cm egg rings with vegetable oil. Lightly oil a large frying pan or iron skillet and heat over medium-high heat. Place the rings in the pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until small bubbles form on the surface. Once the bubbles have popped, lift off the rings with tongs, flip the crumpets, and cook for an additional minute on the other side. Grease and heat the rings and pan before cooking the next batch. Serve the warm crumpets with a spread of butter. If preparing in advance, lightly toast both sides before serving.

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