Ever since I was little, I really liked baking bread. I’m more of a savoury person than a sweet one so bread is always my preference to turn to when I bake. The first bread I ever made were those hedgehog rolls with little cloves for eyes when I was in infant school or nursery, I did a whole project on bread when I hit secondary school making banana breads and Italian plaits, and ever since, I’ve been experimenting in the kitchen with different flavours and flours and shapes.
Last year, I spent many weekends playing about with making English muffins and croissants, but this year I got given some chef rings for Christmas so I’ve turned to try out the traditional crumpet. It’s been really cold weather recently so the idea of buttery warm crumpets was very appealing.
Crumpet’s use plain flour so you don’t need any fancy types or flour, just a couple of chef rings in to griddle the batter in. It’s also more of a batter than a dough so you knead it instead of whisk it, but here’s what I did (based on the River Cottage recipe).
Makes about 12 (although I made 10 due to an incident where the bowl got knocked from its proving position across the carpet…)
- 450g plain flour
- 350ml milk
- 350ml warm water
- 5g instant dried yeast
- 10g salt
- 1tsp baking powder
- Oil for griddling
- In a bowl, whisk together the flour, milk, water and yeast. You’ll end up with a frothy batter. Cover it with cling film (or a shower cap) and leave somewhere warm until really bubbly (anywhere between 1-4 hours is fine).
- After the mixture has proved, whisk in the baking powder and salt.
- Heat a frying pan or flat griddle over a medium-high heat and grease your pan and crumpet rings ready for the batter.
- First test the batter with a trial crumpet. Put a crumpet ring in the pan, and pour batter in until ¾ full. The batter expands when baking so don’t overfill it. The batter should be thick enough to stay inside the ring and not run out, but thin enough that the top fills with lots of bubbles and holes on the surface within the first few minutes. If the mixture is too runny, it will seep under the crumpet rings so whisk in some more flour. If it’s too thick, bubbles won’t appear on the top so whisk in a little more water.
- After 5-10 minutes once the surface is just set, flip the crumpet over and griddle the top for 2-3 minutes until golden brown. If the base of the crumpet is too dark, turn the heat down. You can butter them straight away to eat or leave them to cool for toasting later.