[ world famous recipes ] English Crumpets

English Crumpets

7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying

Strong white flour is the type bakers use for bread dough. High in
gluten in makes a good risen batter or dough. Sift the flour and
salt into a mixing bowl. Gently warm the milk to just hand hot and
sprinkle on the dried yeast. Leave to stand for 10 or 15 minutes
until frothy. Add the yeast mix to flour and beat to a smooth
batter. Cover with a damp cloth and leave to stand in a warm place
for 45 minutes, or the batter has doubled in size. Dissolve the
bicarb in 15ml of warm water and beat it into the batter. Cover
again and leave to stand for a further 20 minutes. Place a 3 inch
metal pastry cutter into a hot greased fry pan. Pour in about table
spoon of the batter to cover the base thinly. Cook until the top is
set and the bubbles have burst. Remove it from the ring, turn the
crumpet over and cook the other side for 2 or 3 minutes only. It
should just colour slightly. Cool on a wire rack.

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