Crumpets | Daily Mail Online

You will need three crumpet rings to make these. The crumpets can be kept in the fridge for two days – they’ll just need to be toasted. Use a cloth or oven glove when removing the rings from the crumpets as the metal handles will become hot.

MAKES 8

TIME TAKEN 30 minutes, plus proving time

275ml whole milk

225g strong white bread flour

7g dried yeast

½ tsp caster sugar

½ tsp sea salt

1 tbsp butter, melted, for greasing, plus extra butter, to serve

jam, to serve (optional)

•  Put the milk in a small pan with 3 ½ tablespoons water and place over a low heat for a few minutes until just hot. Remove from the heat and set aside.

•  Combine the flour, yeast, sugar and salt in a mixing bowl. Make a well in the centre then pour in the milk, stirring with a metal spoon until you have a smooth thick batter; it’s important not to overmix or the crumpets may be tough. Cover with a clean cloth and place in a warm place for 50 minutes to prove. The batter will start to rise and become sticky.

•  Place a large nonstick frying pan over a low heat and brush the base with a little melted butter. Brush the inside of three crumpet rings with butter, too, and place in the pan.

•  Stir the batter, then spoon three tablespoons into each ring. Cook for 10-12 minutes until the tops of the crumpets are just cooked – bubbles should appear and pop on the surface. Remove the rings (with a cloth, as they will be hot), turn the crumpets over, and cook for 1 minute more. Remove the crumpets from the pan using a spatula and repeat to cook the remaining batter.

•  Serve toasted with lots of butter and jam, if you like.