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(2) Rate this recipe

Makes10
CourseBreakfast
Prepare15 mins
Cook30 mins
Total time45 mins
Plusrising

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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).