Warburton's Crumpets

 Buttered crumpet2

 

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 Ingredients

  • 150g plain white flour 
  • 200ml water 
  • ½ tsp salt 
  • ½ tsp sugar 
  • 1 tsp baking powder 
  • 1 tsp dried yeast

Method

  1. Make the batter
    1. Add flour, water and salt to a mixing bowl and whisk vigorously for around five minutes. 
    2. Mix a splash of water into to your dried yeast and add sugar, baking powder and the yeast mixture to the bowl and mix for another 30 seconds until you have a clear batter. 
    3. Cover your mixing bowl and put it into a warm place for 15 minutes to settle.  Do not exceed 40C in oven temperature.
    4. Make sure you use a generous sized bowl as the mixture will expand.
  2. Cook
    1. Place a greased metal ring into the middle of a non-stick pancake pan.
    2. Pre-heat your frying pan on a hob on a medium-high heat setting. 
    3. Give your batter a stir to remove any large air bubbles, then use a ladle to drop approximately 60g of batter into the ring inside the pan. 
    4. Wait for approximately four minutes, then carefully lift the ring away from the crumpet. If the top still looks a bit under-baked, flip it over in the pan for a few seconds.
    5. Remove your baked crumpet from pan and allow it to cool. 
    6. Repeat using up the rest of the batter, then toast them and add your topping before eating.

 Warburtons say that this is  their famous crumpet recipe.  I've tried it and the results are very good.