CRUMPET RECIPE

DRY INGREDIENTS LIQUID INGREDIENTS

450 grams Simply No Knead Bread Flour  650ml warm milk

3 Teaspoons No Knead Yeast

1 Teaspoon Non-diastatic malt

1 ¾ Teaspoons salt dissolved in the milk

1 ½ Teaspoons No Knead Improver
An extra 100ml warm milk with ½ teaspoon Bi-Carb added

METHOD

1. Mix all the dry ingredients thoroughly and make a well.
2. Pour half the warm milk and malt and mix thoroughly
3. Add the remaining warm milk and beat thoroughly until smooth.
4. Cover bowl with tea towel or glad wrap and allow to double in size.
5. When doubled, mix extra milk with bi-carb thoroughly until bi-carb dissolves.
6. Beat into batter and leave for 40 minutes.
7. Grease a griddle or heavy frying pan and grease crumpet rings, heat both pan and rings.
8. Spoon in crumpet mixture and allow to cook until holes form and top dries out. Turn crumpet over and continue until set.
9. Place on cooling rack and remove from ring.
10. When cooked, crumpets may be toasted and spread with butter and honey or jam.

Crumpets may be kept in refrigerator wrapped in glad wrap or may be frozen