280ml of milk
55 ml water
2 tsp caster sugar
1 tbsp dried yeast
470g plain flour
Butter for greasing
Your favourite Scarlett & Mustard curd
1. Heat ½ a pint of milk and 2 fl oz (55 ml) water together in a small saucepan until at body temperature, then pour into a jug, stir in a teaspoon of caster sugar a tablespoon of dried yeast and leave it in a warm place for 10-15 minutes.
2. Sift the flour and salt into a mixing bowl, make a well in the centre and pour it all in. Next use a wooden spoon to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes – by which time, the batter will have become light and frothy.
3. Grease the insides of some egg rings well, and grease a frying pan well before placing it over a medium heat. Arrange the rings in the frying pan and, when the pan is hot, spoon 1 tablespoon of the crumpet batter into each ring. Let them cook for 4 or 5 minutes: first tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes.
4. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking your next batch of crumpets.
5. Serve the crumpets while still warm, generously smothered in the Scarlett & Mustard curd of your choice. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.