Crumpets (recipe from this book)
1 1/4 cups milk
1 1/4 water
3 1/4 cups strong white flour
1 1/2 tsp salt
2 tsp dried yeast
Warm the milk and water in a saucepan until blood temperature. Place flour, salt and yeast in a bowl, combine. Slowly add the warmed milk mixture to make a smooth, thick batter. Cover with a teatowel and place in a warm place for at least an hour or so until well risen and bubbly.
Grease four metal rings (I used a tuna tin with both ends cut off and some preserving rings), and the surface of a heavy based, nonstick pan. Arrange the rings in the pan and carefully spoon the crumpet batter into them, until about 1cm deep (the height of the preserving ring is a good indicator). Cook on a medium heat until the top bubbles and appears dry. Gently remove ring and flip crumpet over to brown remaining side. Continue this way until all the mixture is gone. Reheat crumpets under the grill on one side only, smoother in toppings of choice, and devour!
As you can see, my first batch needed work. But they got progressively better every time!
Oh. My. Goodness. They are so incredibly delicious. I served ours with butter and some local clover, lavender and thyme blend honey. Oh, and a cup of tea, of course.