© Julia Briggs for use by ETS, all rights reserved

© Julia Briggs for use by ETS, all rights reserved

Well, I received my crumpet rings. They are very light aluminum, I think, and have a non-stick coating on them but you still need to grease them really well before you fill them with your batter.  A hot plate is good but a large frying pan will also suffice.

You will need:

8 oz sieved strong bread flour
2 oz plain flour
1 quarter-ounce packet (7 grams) of dried active yeast
1/2 teaspoon salt
1 teaspoon caster sugar
1/2 teaspoon baking powder
2 fluid ounces or 1/4 cup of water
11 fluid ounces or 1 1/3 cups of milk

You need to start this process early because like baking bread you need to leave the batter for one hour in a warm place.

Heat the water and milk until lukewarm (I used the microwave). Sieve the flour into a large bowl and add the yeast, baking powder, sugar and salt.

Make a well in the centre of the flour and pour in the liquid, mix with a wooden spoon and then using an electric mixer whisk until a good batter is formed. Cover the bowl with a damp tea cloth and place somewhere warm for one hour. The batter will have risen well and have bubbles on top.

© Julia Briggs for use by ETS, all rights reserved

© Julia Briggs for use by ETS, all rights reserved

Heat the frying pan or griddle and then add a knob of butter, make sure the inside of the crumpet rings are well buttered and place in the pan or on the griddle.

Now add about 2 tablespoons of the mixture to each crumpet ring. The mixture is very ‘gloopy’ so it is not easy to place the batter in. I put a little more than 2 tablespoons in at times but this just meant I had thicker crumpets!

© Julia Briggs for use by ETS, all rights reserved

© Julia Briggs for use by ETS, all rights reserved

Cook on a medium to low heat for about ten minutes. The surface will bubble and form holes and basically start to  look a lot like a crumpet!  The top will dry out and the crumpet will shrink away from the sides of the ring. At this point you need to take the rings off and flip the crumpet over to brown on the other side. Be very careful – the rings will be HOT! If you have not greased your ring properly it will stick and you will not be able to get the ring off!

You can serve immediately with butter and jam or a savoury topping like scrambled egg but you can also store them and then pop them in the toaster.

© Julia Briggs for use by ETS, all rights reserved

© Julia Briggs for use by ETS, all rights reserved

If you are going to eat them with a sweet topping then you can increase the sugar to 1 tablespoon.

~JB

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