crumpets

makes 24 40 mm x 30 mm canapé and 6-8 breakfast crumpets

Recipe reference Elizabeth David

5g dried yeast
3g powdered sugar or pure icing sugar
180g full cream milk – warmed to 38°C
150g Bakers flour
3g fine sea salt
20g vegetable oil – extra oil for brushing the moulds

2g bicarb
50g warm water

Mix together the yeast and sugar and then whisk in the milk. Set to one side until it starts to bubble. then mix in half of the flour, then the salt and the remaining flour. Dissolve the bicarb in the water and mix in. Cover and set aside to double in volume and become very bubbly.

Generously oil your moulds. Knock the batter down and using a scoop half fill the moulds and set in a warm place to prove again.

preheat oven to 175°C
Cook the canapé crumpets for about 10 minutes, they should easily come away from the moulds…breakfast crumpets about 15 minutes.

Store in an airtight container until ready to use. For the canapé size trim the tops level, lightly oil a crepe pan and colour on both sides to refresh.

Do not serve the canapé crumpets straight fro the fridge…always warm to refresh and either serve hot or at room temperature.