My crumpet recipe!

In the last 10 days I've made 5 batches of crumpets! I'm not sure I'm 100% there but I've worked my way through the process. I blogged about my first and second attempts already http://clearlyfood.blogspot.co.uk/2015/02/homemade-crumpets.html?m=1 but now I feel I have found a recipe I'm really happy with! If you're new to crumpets it is worth reading the comprehensive critique of a lot of recipes in the guardian as it helps you understand the process. This recipe is based in quantities on Mary Berry's but with the proving process altered and some bicarb chucked in for good measure!

Ingredients

225g strong bread flour

150g plain flour

1tsp fast acting yeast (half a 7g sachet), I use Allinson's tinned. 

1tsp sugar

NO SALT (but you can add 1tsp if you prefer)

250ml milk

300ml warm water

1tsp bicarbonate of soda

Method

1. Add dry ingredients together (flours, yeast, sugar).

2. Mix warm water with milk in jug to form tepid liquid. Pour this into the dry ingredients, beat with electric mixer until smooth batter is formed.

3. Leave covered in a warm place for at least 1hr but today I left them 3hrs.

4. I then added 1tsp bicarb stirred into 20ml water and beat with electric mixer for two 2mins.

5. Pour batter into a jug (or two).

6. Leave to rest again for 10 mins

7. Grease the crumpet rings. Heat griddle (or heavy based pan) on high hob, add butter. 

As soon as griddle is hot add rings, turn down to medium heat and start to carefully pour in batter into the rings. 15mm (1/2 inch) deep. 

8. Let cook slowly. I have actually found it better if I don't place a ring in the middle of the griddle as it gets too hot and that crumpet will cook to quickly.

9. Bubbles should rise and as the dough thickens and dries out. It's rather captivating to watch! You can gently burst bubbles as they appear (Paul Hollywood says so), this helps to get them to the surface, but I've learned they are definitely there anyway!!

10. Wait patiently until the whole top of the crumpet has dried out (this might take up to 10mins!) then remove the ring and flip over. Cook the top side for 1-2 minutes until golden then move onto a wire rack. Hopefully the bottoms won't burn - this is the first time I've managed not to burn the bottoms! I think the difference was turning it down to medium heat before I added the batter!

11. Serve immediately (with butter and marmite/jam) or leave to cool and reheat in toaster. I think they should freeze ok too.