If you have never had home made crumpets then I very sincerely urge you to. They are phenomenally moreish and even 5 is not enough. Even more shocking is that, and this is the only exception, Nutella is not the best topping. The best topping on a crumpet is butter, hands down and every single time. A momentous claim, how can anything beat Nutella?! But on this single occasion butter wins.
This recipe comes from my bread bible, written by the great baker, Mr Paul Hollywood.
- 175 g of strong white bread flour
- 175 g of plain flour
- 14 g of fast-action yeast
- 1 tsp of caster sugar
- 350 ml of warm milk (not hot, you don’t want to kill the yeast)
- 150-200 ml of tepid water
- 0.5 tsp of bicarbonate of soda
- 1 tsp of salt
- Sunflower oil for cooking
- In a large bowl, mix the flours and yeast.
- In a jug, mix the milk and sugar, stir until dissolved and then add to the flour bowl.
- Beat the mixture with a wooden spoon for 3-4 mins, until you have a smooth batter. This won’t be easy as this mixture is quite thick.
- Cover the bowl with clingfilm and leave to rise for an hour.
- In a jug, mix 150 ml of the water with the bicarbonate of soda and salt. Add this to the mixture and stir until evenly combined. You want a thick dropping consistency. I usually don’t need to add any of the remaining water but do so if you if required.
- Cover the bowl with clingfilm and leave for 20 mins.
- I used a drop biscuit pan to cook these but the traditional method is to heat a flat griddle or heavy based frying pan on a medium-low heat and lightly grease it, along with the insides of 4 or more 7-8 cm metal crumpet rings.
- As with all pancakes/crêpes/crumpets, start with a trial one. Place a greased crumpet ring on the griddle and ladle mixture into it, until it is just below the rim. It is better to cook the crumpets on a lower heat, slowly than it is to cook them quickly on a higher heat. I know you’re hungry but it is worth it, honestly.
- After 6-8 mins, when the bottom of the crumpet is golden brown and the rest of it almost cooked through with bubbles forming at the top, turn the crumpet over (in the ring) using two kitchen utensils. Get creative, there are many ways, all of them fun and all of them prone to disaster.
- Cook for a further minute or two and then remove the crumpet from the heat and the ring. Hopefully your crumpet won’t stick but if it does, carefully run a knife around the edge.
- Having perfected the method, cook the rest of the mixture in batches. I’d recommend popping the oven of a low heat and keeping them in there to stay warm whilst you cook the rest.
- Enjoy with lots of butter, plus one with Nutella and another with jam. Just to be fair.