450g Shiptons Finest bakers white bread flour Number 1.
1 teaspoon caster suger.
1 teaspoon salt.
2 level teaspoon dried fast action yeast.
560 ml warm milk.
140 ml warm water.
Put the sugar into the warm water and stir, then add the yeast and leave for 10 minutes.
Weigh the flour into a large bowl and add the salt, gradually mix in the milk and yeast mixture.
Beat until you have a nice smooth batter.
Cover with cling film leave for 1 hour or until the batter has doubled in size.
You will need some crumpet rings for this.
Place the oiled rings into a heated pan leave the rings to heat for a couple of minutes.
Pour batter into the ring halfway and cook for 4 minutes take ring off and flip over and cook for a few more minutes.
If you like them a little browner cook for longer if not cook for less.
Makes about 20 crumpets.