Ingredients

• 1 lb/ about 4 cups AP/plain flour
• 1 tsp sugar
• 2 tsp instant yeast
• 2 1/2 c milk
• 1 tsp salt
• 1/2 tsp baking soda/bicarbonate of soda
• butter
• To cook: crumpet or egg rings

Method

Sift the flour into a large bowl with the sugar and the yeast. Warm the milk to hand-hot and beat into the flour mixture. Cover the bowl and leave to proof at room temperature for about an hour. The batter should be about double in size.

Beat in the salt and baking soda and let the batter rest for 10 minutes or so. Meanwhile place a heavy griddle or cast iron frying pan over low heat.

Grease a crumpet ring and place on the griddle or frying pan. Add a spoonful of batter to test the consistency and cooking temperature. The batter shouldn’t run under the ring, while the upper surface should be set and filled with holes in about 6 to 8 minutes. Make adjustments as needed.

Grease as many rings as will fit on the griddle or in the frying pan without touching. Spoon 3 tablespoons of batter into each ring. When the upper surface shows the characteristic holes and is set, remove the rings with a cloth. Turn the crumpets over with a spatula or palette knife. Cook the second side for about 2 to 3 minutes; it won’t be as brown as the first side.

Toast the crumpets briefly on the pale side and serve immediately as part of a traditional Afternoon Tea, with Classic Scones.