Crumpets

I'm not going to lie, this was a bit time consuming for a breakfast food but admittedly they were fluffy AF and pretty satisfying to make. If you've got a bit of extra time on your hands, they're something a little bit more special served with butter and jam straight away or frozen and toasted whenever you like. You will definitely need crumpet rings for this recipe but I just got some non stick egg rings from the supermarket that worked just as well.

Ingredients

• 4g dried yeast
• 1tsp sugar
• 400ml milk
• 20g butter
• 1 1/2 cups plain flour
• 1/2 tsp bicarbonate of soda

Method

1. Heat milk and butter over a low heat until butter melts, then stand until lukewarm. It's very important to let the mixture cool before adding to the yeast otherwise it will not froth. Combine sugar and yeast in a small bowl, add 100ml of the milk mixture, stir to dissolve then stand until foamy which should take approximately five minutes.
2. Combine flour and a pinch of salt in a large bowl, make a well in the centre and add yeast mixture, stirring to combine. Add the remaining milk mixture and cover for around an hour until very foamy.
3. Dissolve bicarbonate of soda in 25ml warm water, add to batter and whisk to combine. Cover and stand until bubbling for approximately half an hour.
4. Heat a frying pan over low-medium heat. Place egg or crumpet rings in pan and spray with oil. Fill each round two-thirds full with batter. Wait until the batter has risen to the top and bubbles have formed before removing the rings and flipping the crumpets. Allow to cook for around another minute on the bottom until golden.
5. You have two options here: eat immediately or freeze crumpets to toast at a later date.