Preparation info
  • Makes

    1 Dozen

    • Difficulty

      Medium

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 8 oz (225 g) strong plain flour
  • ½ level teaspoon salt

Method

An old-fashioned girdle should be used for cooking these but a thick heavy frying pan will serve quite well. Crumpet rings are hard to find and the best substitute is inexpensive egg poaching rings.

Sift the flour and salt into a mixing basin and make a well in the centre. Blend the fresh yeast with the warm mixed milk and water. If using dried yeast, dissolve the sugar in the hand-hot