Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz All-purpose flour
4 oz Bread flour
2 ts Salt
1/4 oz Fresh yeast
1 ts Sugar
1/2 pt Warm water
1 tb Vegetable oil
1/2 ts Bicarbonate of soda
1/4 pt Warm water

Sift the flours and salt into a warm bowl. Cream the yeast with the
sugar. Add the warmed water, then the oil. Stir into the flour to
make a batter, and beat vigorously until smooth and elastic. Cover
the bowl, put in a warm place and leave it until the mixture rises
and the surface is full of bubbles (about 1 1/2 hours). Break it down
by beating with a wooden spoon. Cover and leave in a warm place to
prove for another 30 minutes. To cook the crumpets, heat and grease
the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches)
(or scone cutters) and put them on the bakestone to heat. Cook as
many crumpets as possible at a time, as the batter will not stay
bubbly for long. Put 1/2 inch deep of batter into each ring. Cook
gently for 7 - 10 minutes, or until the surface sets and is full of
tiny bubbles. Using an oven glove for protection, lift off the ring,
and if the base of the crumpet is pale gold, flip it over and cook
for another 3 minutes until the other side is just colored. If the
crumpet batter is set but sticks slightly in the ring, push it out
gently with the back of a wooden spoon. Wipe, grease and heat the
rings for each batch of crumpets. If serving immediately, wrap the
crumpets in a cloth and keep warm between batches. Butter generously
and serve at once. If reheating, toast the crumpets under the grill,
cooking the smooth surface first and then the top so that the butter
will melt into the holes.

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