English Crumpets

INGREDIENTS

INSTRUCTIONS

From: Sharon.Curtis@comlab.oxford.ac.uk
Date: 3 Jan 1995 19:42:51 -0000
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.
Notes: Can be served at a later time by toasting and buttering.  Don't know
how long they keep but I suspect they ought to be eaten within the next two
day. Shop-bought ones only last two days, and they might have preservatives
in, so...  Makes about 20.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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