Proper English crumpets

Ingredients

• 2 1/4 cups / 310 grams plain all-purpose flour
• 1 1/2 cups / 360 ml lukewarm water
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 1/4 teaspoons / 14 grams instant yeast granules
• 1/2 teaspoon sugar
• 1 ounce / 30 grams butter (melted)

Instructions

1. 1

   Place the yeast and sugar into a small dish and stir in 2 tablespoons of lukewarm water. Set it aside for 5 minutes until it becomes 'foamy' on top. If your yeast doesn't foam then your yeast may be old and I would suggest you buy some more and start again.

2. 2

   While the yeast is activating, mix the flour, salt and baking powder with the milk. If you have a hand beater, beat well for 3 to 4 minutes. Otherwise, use a wooden spoon or a whisk and beat well for 5 minutes.

3. 3

   Add the yeast mixture to the flour mixture and whisk for another minute. Cover the bowl with a clean cloth and set aside in a warm draught-free place for 30 minutes.

4. 4

   Brush a frying pan and the inside of the molds liberally with melted butter and allow the pan to heat.

5. 5

   The pan will be hot enough when it sizzles gently if you add a drop of batter. Place the ring molds in the pan and pour in the batter until the molds are half-full.

6. 6

   Fry on low to moderate heat until the tops of the crumpets are full of holes and the batter has set. Use a pair of silicone tongs to remove the molds.

7. 7

   Turn the crumpets over and cook for a further minute or so to brown the other side.

8. 8

   Repeat the steps with the remaining batter.

9. 9

   To serve, pop a crumpet into the toaster until the outside is lightly browned and crispy, then spread with melted butter and either jam or syrup while it is still warm.