Elisabeth Ayrton

Home-made Crumpets

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This nineteenth-century recipe gives something between drop scones and bought crumpets. They are so good that they should be better known.

Ingredients

  • 1 lb. (½ k.) flour
  • a pinch of salt

Method

Make up the yeast and when ready add the warmed milk. Make a hole in the flour, add the salt, pour in the liquid and mix well; then add the beaten eggs and beat the batter well for 10 minutes if by hand. Alternatively, beat very well with electric beater or blend. Put in a warm place to rise, which will take about 1 hour, then cook.

If the crumpets are to be cooked in the oven, prehea