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Medium
Published 1975
This nineteenth-century recipe gives something between drop scones and bought crumpets. They are so good that they should be better known.
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