Crumpets

Preparation info

  • Difficulty

    Easy

  • Makes up to

    20

    depending on size

Appears in

Real crumpets are amazing! Used instead of an English muffin as the foundation of eggs Benedict, or simply toasted and spread liberally with butter that melts and dribbles down your fingers and served with a steaming mug of tea, they are “the business”. Peter created this recipe while he was head baker at S.C. Price in Ludlow, inspired by one used in the 1940s by the bakery’s founder Sid Price.

FROM MIXING TO COOKING: overnight plus 3–4 hours
COOKING TIME: 8–9 minutes per batch

Ingredients

  • 200g/7oz/ cups minus 1 tbsp white bread flour
  • 200g/7oz/ cups plain/all-purpose flour
  • 200g/7oz/¾ cup plus 1 tbsp white sourdough starter
  • 200g/7oz/¾ cup plus 1 tbsp milk
  • 200g/7oz/¾ cup plus 1 tbsp water
  • 10g/2 tsp fine/table salt
  • 10g/2 tsp vegetable oil
  • 5g/1 tsp caster/superfine sugar
  • 5g/1 tsp fresh yeast
  • 110g/oz/scant ½ cup sparkling water
  • butter or oil, for greasing

Method

  1. Mix all of the ingredients together, except the sparkling water, cover and leave in the refrigerator overnight.
  2. Remove the bowl from the refrigerator, stir the batter, cover and leave at room temperature for 3–4 hours, or until many bubbles appear on the surface.
  3. Lightly grease a griddle or heavy frying pan and as many 8.5cm/ 3¼in crumpet rings as will fit onto it. Place over a medium-high heat.
  4. Stir the sparkling water into the batter and ladle some of the batter into each ring to a depth of no more than 1cm/½in.
  5. Cook each crumpet for 6–7 minutes until bubbles rise to the surface and burst to leave holes and the batter has set. The trick is to get the temperature hot enough to set the crumpets before the holes start to collapse, but not so hot that their bottoms burn before they are cooked throughout (you may want to cook one “test crumpet” before going for a pan full!).
  6. Remove the rings, flip the crumpets over and cook for a few minutes more until they are lightly browned. Re-grease the rings before cooking the next batch.

PETER COOK
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