Or Crumpets


  • ½ lb. plain flour
  • ½ teasp. salt
  • ½ oz. yeast
  • ½ teasp. sugar
  • ½ pt. milk and water
  • pinch of bicarbonate of soda


Warm the flour and mix with the salt. Cream yeast with sugar, add to the warmed milk and water and mix with flour to consistency of a soft batter. Cover and leave to rise 30–45 min. Dissolve the soda in 1 tablesp. warm water, add to the mixture, beating well, and put to rise again for 30 min. Grease a girdle, thick frying-pan or electric hotplate and heat until fairly hot. Grease pikelet rings or large plain cutters (3½—4 in., place on the girdle and pour in enough batter to cover the bottom of ring to a depth of ¼ in. When top is set and bubbles burst, turn and cook underside. Serve hot with butter.