Recipe#2214

Title: Crumpets 02

From: Sharon.Curtis@comlab.oxford.ac.uk 
 Newsgroups: rec.food.recipes 
 Subject: ENGLISH CRUMPETS 
 Date: 3 Jan 1995 19:42:51 -0000 
 Message-ID: <3ec9br$uem@jerry.rb.icl.co.uk> 

12 oz strong plain flour
 1/2 oz fresh yeast
 12 fl oz water
 2 tsp salt
 1/2 tsp bicarbonate of soda
 1/4 pint of milk
 Mix the first three ingredients together well. Cover the bowl with
 polythene and leave in a warm place to prove, until the mixture is
 light and fluffy and about to collapse (approx 1hr).
 Mix the bicarbonate of soda and salt into the milk, then mix briskly
 into the batter. You may have to add a little more milk to make
 sure it's runny.
 Butter a griddle or heavy frying pan and heat up. Butter poaching
 rings and set in the pan. Cook crumpets over a medium heat by adding
 1 or 2 tbsp of batter at a time to each poaching ring.  When the
 top is set remove the ring and turn the crumpet over and cook for
 2 or 3 minutes more. In the meantime, the ring can be re-buttered
 and used for the next ones.
 Serve hot with butter, or with jam.  Makes about 20.