crumpets

hot buttered crumpets - mmmmm!

• you will need a large, heavy frying pan and crumpet or egg rings

225g strong white plain flour (bread flour)
1 teaspoon salt
1 tablespoon dried yeast
1 teaspoon caster sugar
275ml milk
55ml water

• Heat the milk and water mixed together to 'hand hot'.  
• Pour into a jug, stir in the sugar and yeast and leave in a warm place for about 15 minutes, by which time there should be a good frothy head.
• Sift the flour and salt into amixing bowl, make a well and pour in the yeast mixture.  Use a wooden spoon to work the liquid in gradually, then beat well to make a perfectly smooth batter.
• Leave the batter in a warm place, covered with a tea towel, for 45 minutes. It should become light and frothy.
• To cook, grease the insides of the egg rings and the frying pan.  Place the pan over a medium heat, and when hot, place the rings in it.  Spoon 2 tablespoons of the mix into the rings and cook for 4 or 5 minutes.  Tiny bubbles will appear, then burst to form the larger, familiar holes.
• With a spoon and fork, lift off the rings, and flip the muffins, cooking on the second side for only about a minute.
• Repeat until the batter is all used up.
• Serve hot immediately, well buttered; or if later, toast lightly on both sides first.