Crumpets

Method

• step 1

  Pour the milk into a pan, stir in the sugar and heat gently to warm up a little. Whisk in the yeast and leave to bubble up for about 15 mins in a warm place.

• step 2

  Tip the flour, bicarb and salt into a large mixing bowl and whisk together, then make a well in the centre and pour in the yeasted milk. Whisk together vigorously for about 4-5 mins until the mixture is smooth, thick and creamy.

• step 3

  Cover with a damp tea towel and leave in a warm place for about 45 mins-1 hr until you have a lovely, risen bubbly batter.

• step 4

  In a heavy-bottomed large frying pan or cast-iron skillet, melt some butter on a medium-high heat and butter the crumpet rings well.

• step 5

  Arrange the rings in the pan and, once hot, spoon or pour the batter into the rings, about a third full. Be careful not to fill too much as they need room to rise, and for the bubbles to expand and burst.

• step 6

  Cook for 5-6 mins over a medium heat until lots of bubbles appear on the surface. Towards the end of this time if there are some bubbles appearing that haven’t burst, you can encourage them to pop here and there with a fork.

• step 7

  Once the bubbles have burst, leaving little holes set in the crumpet, use tongs to carefully lift away the rings and turn over the crumpets, and cook for a further 3-4 mins on the other side.

• step 8

  Butter and reheat the rings and pan again before cooking the next batch, and continue until all the batter has been used. Serve the crumpets warm, with lashings of butter, jam, cheese or Marmite. Can be made ahead – toast to reheat. They will keep well in a tub or wrapped in the fridge for up to five days, or can be kept frozen for up to a month.