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Crumpets
Ingredients
175g/6oz strong white flour
175g/6oz plain flour
2 x 7g sachets instant yeast 1-2 hours
1 tsp caster sugar preparation time

350ml/12fl oz warm milk 10 to 30 mins

cooking time
150-200ml/5-7fl oz warm water
Makes 10-12
½ tsp bicarbonate of soda crumpets
1 tsp salt
sunflower oil for cooking
By Paul Hollywood
From Series 2
Preparation method
1. Weigh the flours in to a bowl. Add the yeast and stir through the flour. Turn teatime into an event by
making your own crumpets on
2. Dissolve the sugar in the warm milk and pour onto the flour. Using a the hob.
wooden spoon beat until you have a smooth batter. This will take 3-4
minutes and is hard work, but is essential to produce the holes in the Equipment: For this recipe you
will need metal crumpet rings
crumpets.
or chefs' rings.
3. Cover and leave for at least 20 minutes and up to an hour. The batter
will rise and then begin to fall. You will see marks on the side of the
bowl where the batter was before it dropped.
4. Mix the bicarbonate of soda and salt with the warm water and beat it
into the batter. Add about ¾ of the water and keep adding it until you
get a double cream consistency. Cover and rest for 20 minutes.
5. Heat a flat griddle or heavy based pan. Lightly grease the inside of
four metal crumpet rings. Lightly grease the griddle. Sit the rings on
the griddle over a medium heat.
6. Drop two dessert spoons of mixture into each ring. After 4-5 minutes
bubbles should appear and the surface should be set. Carefully turn
the crumpets in their rings and cook for a further three minutes.
7. Serve immediately or leave to cool and then toast before eating with
plenty of butter.