Makes20
45 minutes

Ingredients

  • 250g of plain flour
  • 10g of fresh yeast
  • 250g of whole milk
  • 20g of honey
  • 125g of water
  • 1 pinch of fine sea salt
  • 10g of malt vinegar
  • vegetable oil, for greasing the rings and the pan

Method

1
Put the flour in a large bowl. Break up the yeast on top and rub into the flour using the flats of your hands – as if you were washing your hand
2
Add the milk and honey and mix together to form a thick batter
3
Cover with a baking cloth or large freezer bag and allow to rest for at least 30 minutes until the batter bubbles up
4
Warm the water, salt and vinegar in a small pan then remove from the heat, stir into the batter and mix gently. Leave to rest, covered as before, for a further 20–30 minutes
5
Cook the crumpets in batches. Grease the rings and coat the base of the pan well with vegetable oil. Put the rings into the pan and place over a low–medium heat – you want the oil in the pan to be hot, but not sizzling
6
Use a ladle to fill each ring to just below the rim; cook for 10–12 minutes until the crumpets are light golden underneath but still quite white on top
7
Leave to cool and then toast them before eating with butter