A quintessentially English breakfast or afternoon teatime treat, crumpets are great with lashings of butter and jam and a pot of tea!
200g plain flour
100ml warm milk
100ml warm water
1 tsp caster sugar
1 tsp salt
1 tsp fast-acting dried yeast
Crumpet rings or circular pastry cutters.
Step 1: Sieve the flour into a large bowl and add the salt and sugar. Make a well in the middle and add the yeast.
Step 2: Pour in the milk and water and mix into a thick, smooth batter. Cover with a tea towel and leave in a warm place for an hour.
Step 3: Stir the mixture well and heat a frying pan over a low heat, melting some of the butter.
Step 4: Place the crumpet rings onto the frying pan and half fill with the batter. Fry for about eight minutes, until small bubbles appear on the surface of the batter. Remove the rings and flip the crumpets, cooking until they are golden brown on both sides.