It’s early Spring in Dunedin, and the clocks have gone forward so we have an extra hour of light in the evening, but classically the weather is looking more wintry than it has for months with snow blowing in on a chilling wind! This calls for a batch of hot crumpets – they’re surprisingly easy, quick, and if you make them yourself they’re not only delicious but free from plastic packaging – win win! This recipe makes 6 rounds, or one beautifully big one (ideal if you don’t have crumpet rings and want to whip one up in a pan).
Ingredients: 150g strong white flour; 250ml warm water; 1 tsp dried yeast; 1/2 tsp sugar; 1/4 tsp bicarbonate of soda; drop of vegetable oil.
Add the yeast and sugar to a jug with the warm water and leave for 5-10 mins to froth. Weigh the flour into a large bowl and stir in the salt and bicarbonate of soda. Make a well in the middle of the flour and pour in the frothy yeast mixture, the use a balloon whisk to bring the mixture together into a smooth batter. Cover the bowl with a tea towel and leave for 45 mins until there are bubbles at the surface.
Heat a non-stick frying pan to a medium-high heat and grease with a drop of vegetable oil. If you’re making 6 rounds, you’ll need crumpet rings or up-turned circular cutting rounds (e.g. scone cutters as we’ve used here). Divide the batter between your rings and cook until you see large bubbles bursting on the surface (takes about 5 mins), then flip them over and cook on the other side for 1 minute more. Serve immediately with your favourite plant butter! For me, jam and a cup of tea, and there’s not much better in the world 🙂
Alternatively, just pour the batter into the pan and make one big crumpet! Great for cutting into wedges and serving with baked beans!
Kitchen 1.5 
It’s early Spring in Melbourne.no snow, but on and off chilly weather. Even the occasional sunny day wouldn’t put me off your crumpets. A nice, easy recipe. Ta.
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