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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


    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


    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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