Crumpets -

Crumpets

Low chemical, contains dairy and gluten, free of egg, nut and soy.

The intake of Vitamin A and folic acid may be low on a restricted diet. Choose a supplement that provides the recommended daily intake and contains no flavours, additives, gluten or PABA.

Ingredients

450 g (3 cups) plain all-purpose flour
1 tablespoon superfine caster sugar
1 teaspoon ground sea salt
7 g (2 teaspoons) sachet dried yeast
560 ml (2¼ cups) milk
250 ml (1 cup) lukewarm water
½ teaspoon bicarbonate of soda (baking soda)
Canola oil, for greasing
Butter, to serve
Pear Jam, to serve

Details

Makes: 12

Method

Combine the flour, sugar, salt and yeast in a large bowl. Pour in the milk and whisk well to combine. Cover and set aside in a warm place for 1 hour, or until doubled in size.

Use a spoon to beat the mixture until it deflates. Combine the water and bicarbonate of soda, then whisk into the batter until smooth. Set aside for 15 minutes. Brush a large heavy-based non-stick frying pan with oil and heat over medium heat.

Brush four 9.5 x 2 cm (3¾ x 3¾ in) crumpet rings with oil, then place in the pan and reduce the heat to low.

Pour enough batter into each crumpet ring to fill two-thirds full. Cook for 12-15 minutes, or until large bubbles come to the surface, the base is golden and the top is set (if the bubbles don't pop, you can use a thin wooden skewer to pierce the holes). Cover the pan and cook for a further 2-3 minutes.

Use a sharp knife to carefully loosen the crumpets and remove from the rings. Place the crumpets on a wire rack. Wash the crumpet rings and re-grease. Repeat with the remaining batter. Serve with butter and pear jam.

Preparation time: 15 minutes + 1¼ hours rising
Cooking time: 45 minutes

Related food category:

• Breakfast