50+ Friends Club Cookbook
International Dishes
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Crumpets
An English Recipe
From the Kitchen of: Sylvia Andrew
Source: Sally's Place
| 12 | oz | Strong plain flour |
| 1/2 | oz | Fresh yeast |
| 12 | fl oz | Water |
| 2 | tsp | Salt |
| 1/2 | tsp | Bicarbonate of soda |
| 1/4 | pint | Milk |
- Mix the first three ingredients together well. Cover the bowl with
polythene and leave in a warm place to prove, until the mixture is light
and fluffy and about to collapse (approximately 1 hour).
- Mix the bicarbonate of soda and salt into the milk, then mix briskly
into the batter. You may have to add a little more milk to make sure
it's runny.
- Butter a griddle or heavy frying pan and heat up. Butter poaching
rings and set in the pan. Cook crumpets over a medium heat by adding 1
or 2 tbsp. of batter at a time to each poaching ring. When the top is
set remove the ring and turn the crumpet over and cook for 2 or 3
minutes more. In the meantime, the ring can be re-buttered and used for
the next ones.
- Serve hot with butter, or with jam. Can be kept in an air-tight
container for a couple of days and toasted before eating.
Makes about 10