• 1 cup milk
  • 1 cup water
  • 2 tsp active yeast
  • 1 tsp sugar
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 20 g butter, melted
  1. Heat the milk and water together until just warm. Sprinkle over the yeast and sugar and leave to stand for about 10 minutes until the yeast granules dissolve and are frothy.
  2. Place flour, salt and baking soda into a mixing bowl. Pour in the yeast mixture and stir to mix. Mixture should be of a thick but pourable consistency (it will thicken further on standing). Cover and stand in a warm place for 40-45 minutes, until bubbles form on the surface. Stir through melted butter.
  3. Grease the sides of 9 cm diameter egg/crumpet rings. Grease a pancake or frying pan with a little oil. Place rings into the frying pan and place pan over a medium heat. Once hot spoon in ½ cup of the mixture. Cook over medium heat for about 5 minutes, until bubbles start appearing. Wait for the bubbles to burst before carefully removing the rings. Flip the crumpets over and cook for a further 2-3 minutes, until bases are golden.
  4. Transfer to a teatowel, sat on a cake rack. Cover with the teatowel to keep warm. Repeat with remaining mixture, cooking in the egg rings.

To serve: serve with butter and maple syrup, golden syrup, honey, lemon curd, jam.

Can also be served as a savoury option: scrambled eggs, bacon, poached eggs.

Or top with ham, grated cheese and tomato slices. Grill until cheese has melted.

Top Tips

  • To freeze: Once cold place on a tray. Freeze. Once frozen pack into sealable bags. Thaw before toasting. Will keep 2-3 months.

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