Ingredients:

  • 225g (8 oz) strong white bread flour (plus extra for dusting)
  • 5g (1 tsp) salt
  • 5g (1 tsp) caster sugar
  • 7g (2 tsp) fast-action dried yeast
  • 300ml (1 ¼ cups) lukewarm milk
  • 150ml (⅔ cup) lukewarm water
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 tbsp white wine vinegar
  • Butter, for greasing
  • Vegetable oil, for greasing
  • Butter, salted or unsalted, for serving
  • Jam, marmalade, honey, clotted cream (optional), for serving
  • Loose leaf tea (English Breakfast, Earl Grey, Darjeeling)
  • Fresh milk (whole or semi-skimmed)
  • Sugar or honey (optional)
  • Lemon slices (optional)

Instructions:

  1. In the mixing bowl, combine flour, salt, sugar, and yeast.
  2. Gradually whisk in lukewarm milk and water until a smooth batter forms.
  3. Cover the bowl and leave in a warm place for 1-2 hours, or until doubled in size and bubbly.
  4. In a small bowl, mix bicarbonate of soda with white wine vinegar. It will fizz!
  5. Gently fold the bicarbonate of soda mixture into the risen batter. Be careful not to overmix.
  6. Let the batter rest for another 30 minutes (optional).
  7. Lightly grease the frying pan or griddle with vegetable oil and place the crumpet rings in the pan. Grease the inside of the rings well with butter.
  8. Pour about ¼ cup of batter into each crumpet ring.
  9. Cook over a low heat for 6-8 minutes, or until the tops are set and full of holes.
  10. Carefully remove the crumpet rings and flip the crumpets.
  11. Cook for another 2-3 minutes, or until lightly golden brown.
  12. Remove from the pan and let cool slightly on a wire rack. Serve warm with butter, jam, and a freshly brewed pot of tea!
  13. Add tea leaves to your teapot, pour over freshly boiled water, and allow to brew for the recommended time. Enjoy your tea and crumpets.