Crumpets

Serves 3

Time 45 minutes plus proving

Ingredients

400ml milk

3 tsp coconut sugar

1 tbsp dry yeast

300g plain flour

½ tsp salt

½ tsp bicarbonate of soda

Butter, for greasing

Extra virgin olive oil, for cooking

Method

Heat the milk so it is just lukewarm. If it is too hot or too cold the yeast will not activate. Stir in the coconut sugar and yeast, cover with a tea towel and set aside for 15 minutes. The liquid should bubble in this time, if it has not the yeast has not activated.

Sift the flour, salt and bicarbonate of soda into a mixing bowl. Make a well in the middle and pour in the yeast and milk combination. Whisk the ingredients together, bringing the flour from the edges in gradually throughout whisking for approximately 3 minutes. Cover the bowl with a damp tea towel and set aside to prove for 90 minutes.

Once the dough is ready, grease eggs rings (or similar) with butter and heat a frypan on medium to high heat and coat with olive oil. Fill the rings about ⅓-½ full and cook for 5 minutes. Bubbles should appear on the surface throughout the cooking process, then gently pop closer to the 5 minute mark. Once you can see the bubbles popped and the top of the crumpet set (not a wet consistency), flip and cook on low for about 1 minute. Transfer to a plate, grease the egg rings again and repeat with the remaining mixture.

Eat the crumpets fresh and hot out of the pan with your choice of sweet or savoury spreads and toppings. Enjoy remaining crumpets, toasted with your favourite toppings, within 1-2 days.