Main courseServes 12-15

Cooking Instructions This is the easiest recipe in the world and I guarantee once you've made your own crumpets, you wont ever buy them again. My kids adore these and they disappear in minutes! Sieve the flour and salt into a large bowl (remember the mixture has to rise so leave plenty of space). Sprinkle the dried yeast on top. Make a well in the flour and pour in the water. Roll your sleeves up and beat well with a wooden spoon until incorporated and no pockets of flour remain. Cover with cling film and leave in a warm spot until the mixture is well risen, preferably approx doubled in volume. On a gentle heat warm a frying pan on the stove (I use a crepe pan). Add a little butter and allow to melt. Grease some tart rings and place in the pan. Spoon dollops of the mixture into the rings to less than half full. The crumpets will carry on rising as they cook and you will see them drying out around the edge. Flip the rings over HOMEMADE CRUMPETS and tease them out of the moulds. When the second side is golden, they're ready to serve. ........ To Serve They're great on their own with just butter and/0r jam, delicious with scrambled egg, but I like to grill some bacon at the same time and serve with a fried egg. If you're late to rise they make a terrific brunch with bacon, Yorkshire Brie and Redcurrant Jelly. Enjoy, Fi x


Makes approx 12-15 crumpets
450g plain or strong white flour
15g salt
2 tsps dry yeast, heaped
600ml of warm water.