Farmhouse Cheddar with Crumpets and Onion Chutney

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

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For the Crumpets

  • 250 ml milk
  • 15 g fresh yeast
  • 250


Warm a little of the milk and dissolve the yeast in it. Then add the rest of the milk and water. Put the flour into a food processor or mixer and slowly add the milk mixture. Process for a couple of minutes until it is smooth.

Add the bicarbonate of soda and the salt and mix it in. Pour the crumpet batter into a bowl and put it in a warm place for 30-40 minutes - the mix should be ferme