This week’s recipe from Hopgoods is for crumpets that are easy to make at home, Kevin Hopgood says they are very versatile too, “we use them as part of a scampi starter at the restaurant but you can put a number of toppings on them to use for nibbles or simply have them warm with a bowl of rich winter soup.”
CRUMPETS – makes about 12 depending on the size of the ring mould you use
450g plain flour
1 tsp caster sugar
1 tsp fast-action yeast
1 tsp flaky salt
½ tsp baking soda
Canola oil spray
- Sift the flour into a bowl with the sugar and yeast.
- Warm the milk and water to about 20C, then whisk into the flour to make a smooth batter.
- Cover the bowl with cling film and leave to stand at room temperature for about 2 hours.
- Beat in the salt and baking soda, then allow to stand for 10 minutes. The batter should be the consistency of un-whipped single cream. If the batter is too thick, thin with a little water; if too thin, beat in a little more flour.
- Heat a heavy based frying pan over a low flame. Lightly spray the inside of metal rings and the pan with the oil spray.
- Put 3 tbsp of batter into each ring mould. Cook for 6-8 minutes, or until the surface is set and filled with holes. Turn the crumpets and rings over with a pallet knife and cook for a further 2-3 minutes.