A British classic – tea and crumpets. These are easy to make and have more flavour than shop bought crumpets.
They can either be served immediately, or made in advance and reheated in a toaster.
- 325ml soy milk
- 1 tablespoon bread yeast
- 1 tsp caster sugar
- 200g white bread flour
- 1 tsp salt
- 1/4 tsp baking powder
- Olive oil
Mix the milk, yeast & sugar in a large jug or bowl. Leave for 10-15 minutes, until it looks bubbly on top.
Sift in the flour, salt & baking powder and mix well. Cover with a wet cloth or teatowel and leave to prove for about an hour. It should increase in size.
Put a couple of crumpet rings into a frying pan, and add a small drop of oil to each, spreading it around the rings.
Heat the oil on a medium heat and add 1 tablespoon of batter to each ring, once the oil is hot. Cook for around 5 minutes, until the top is full of tiny air bubbles.
Carefully remove the hot ring, flip and fry for a further few minutes, until golden in colour and cooked through.
Re-oil the rings for each crumpet made, to avoid the crumpets sticking.