Serves Preparation Cooking Skill Level
6 70min 50min Mid
These require a little patience, but you just cannot beat a homemade crumpet. And the good news is, you can make them ahead because they’re even better toasted a few days after making. (Jamie Oliver, 2016)
400 ml mill
1 tbsp dried yeast
1 tsp caster sugar
300 g strong white flour
½ tsp bicarbonate of soda
a drizzle vegetable oil , for greasing
350 ml double cream
- Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave 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. Make a well in the centre and pour in the yeast mixture.
Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
- Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
- Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.
- Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
- Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
- Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Jamie Oliver.(2016). Classic Crumpets. Retrieved from http://www.jamieoliver.com/recipes/bread-recipes/classic-crumpets/