1½ tsp dried yeast (enclosed with mix)
½ tsp sugar
300ml hand hot water
1 tsp bicarbonate of soda
1 tbsp cold water
Griddle or solid based pan
Pastry cutter rings
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1. Place the mix and yeast into a large mixing bowl with the sugar and mix with a fork to combine.
2. Stir in the hand hot water with the fork and mix to a runny batter.
3. Cover the bowl with cling film and leave to prove for 40 minutes until the batter has doubled in size.
4. Meanwhile slowly heat the griddle or solid based frying pan over a gentle heat. Grease 2–3 metal plain 8cm pastry cutter rings to use as moulds. Rest rings in the heated frying pan or griddle.
5. Stir the dough with a fork to knock out the air.
6. Combine the bicarbonate of soda and water and stir into the dough.
7. Place 1 tablespoonful of the mixture into each of the heated rings and cook until batter has just set on the top, approximately 4-5 minutes.
8. Turn ring over using a metal spatula and cook until the crumpet springs back when lightly touched, approximately 2 minutes.
9. Ease crumpet out of the ring and rest on a cooling tray. The crumpet will appear to be quite soggy.
10. Regrease rings and continue until all the batter has been used up. Stir the batter between batches.
11.T he crumpets texture will dry and improve if left for a few hours on the cooling tray before toasting or freezing.