Classic British Crumpets

Prep time: 1 hr | Serves: 4

Ingredients:

• 250g strong white bread flour

• 5g caster sugar

• 4g fine sea salt

• 7g fast-action dried yeast

• 300g warm milk (around 35°C)

• 100g warm water (around 35°C)

• 2g bicarbonate of soda

• 5g butter or oil (for greasing rings and pan)

Method:

1. In a large bowl, whisk together the flour, sugar, yeast and salt. Make a well in the centre and slowly add the warm milk and water, whisking until a smooth batter forms.

2. Cover the bowl and leave to rest for 45 minutes in a warm place until bubbles form on the surface.

3. Dissolve the bicarbonate of soda in 1 tablespoon of warm water, then whisk it into the batter. Rest for another 10 minutes — it should be thick, bubbly and airy.

4. Heat a non-stick frying pan over low-medium heat and lightly grease it, along with 7–8cm metal crumpet rings.

5. Place the rings in the pan and spoon in the batter, filling each halfway. Cook for 6–8 minutes until the surface is set and full of tiny holes. Remove the rings, flip, and cook for another 1–2 minutes until lightly golden.

6. Serve warm with butter, honey or jam — the melted butter seeping into those holes is pure magic.

Storage:

Cool completely before storing in an airtight container for up to 2 days or freeze for up to 1 month. Toast before serving to revive their texture.