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    Overnight crumpets

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    Overnight crumpets

    • Preparation time: 15 minutes, plus rising
    • Cooking time: 30 minutes
    • Total time: 45 minutes, plus rising

    Makes: 8-10

    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

    1. 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.

    2. 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.

    3. 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.)

    4. 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). 

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    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

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