Bramasole

Crumpets

1 1/2 c hot water
1 c milk
1 tbsp instant yeast
1 tsp sugar
2 c flour
1 tsp salt

Whisk together all ingredients (in the order given) until well combined, stir vigourously for a few minutes. Cover with plastic wrap and leave to stand in a warm place until the mixture is bubbly and doubled in size, this will take about 30 minutes or so. Don’t stir once it has risen or it will knock the air bubbles out.

Heat a pan on a very low heat, and spray the base, also the insides of a few egg rings (or used small fish tins with both ends taken off). Cook very slowly until bubbles form and pop, and the top of the crumpet dries out, this takes ages, about 4 minutes, then flip over and cook the other side for a minute or two until golden brown. Toast and enjoy.

1 egg can be added to the batter if wished.