Overnight crumpets

Name: Overnight crumpets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 150 ml semi skimmed milk; 1 tsp honey, plus extra to serve; 1 tsp fast action yeast; 250 g strong white bread flour; ¼ tsp bicarbonate of soda; ½ tsp salt; vegetable oil, for frying; salted butter, to serve

A delicious way to improve your crumpet game! These overnight crumpets are a delightful start to any morning.

2 out of 5 stars(1) Rate this recipe

Makes10
CourseBreakfast
Prepare15 mins
Cook30 mins
Total time45 mins
Plusrising

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

150ml semi skimmed milk
1 tsp honey, plus extra to serve
1 tsp fast action yeast
250g strong white bread flour
¼ tsp bicarbonate of soda
½ tsp salt
vegetable oil, for frying
salted butter, to serve

Method

Warm the milk with 150ml water until lukewarm, then whisk in the honey and yeast. Put the flour into a large, deep bowl, make a well, then pour in the liquid. Whisk into a batter, leave in a warm place for 30 minutes, then cover and chill overnight.
Take the batter out of the fridge – it should be risen and bubbly. Mix the bicarbonate of soda, salt and 6 tbsp cold water together in a small bowl. Whisk into the batter then leave for 30-45 minutes in a warm place until the batter has started to rise again and has lots of small bubbles.
When ready, set a heavy-based frying pan over a medium heat. Once hot, add 1 tsp oil and rub it over the pan with kitchen paper. Grease the crumpet rings too. Put the rings on the pan and ladle in a little batter until they are about 1 /3 full. Cook for 7-9 minutes until the bubbles have risen, popped and stay open. (The tops should look almost dry and the bottoms will be a deep golden brown. You can’t rush a good crumpet and the exact cooking time will depend on your pan.)
Lift the rings away from the crumpets using 2 forks or similar, then flip them over and cook on the other side for 1 minute, until lightly golden. Use another 1 tsp oil for the next batch, and so on. Eat straight away or, for the best texture, cool on a rack then lightly toast before serving with butter and honey (or your favourite topping).