Mother's Day crumpets 

Cook time: 10 minutes 

Prep time: 30 minutes 

Serves: makes 10-15

375 ml warm water 

250 ml milk 

1 tbsp dried yeast 

1 tbsp raw sugar 

400 gm plain flour 

1 tsp baking powder 

1 tsp baking soda 

Pinch of salt 

Sunflower oil for cooking

Combine the water, milk, yeast and sugar in a jug and set aside to activate. 

Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. 

Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. 

The batter should start to bubble during this time.  

10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside. 

Heat a large cast iron frypan over a medium heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes, flip and continue to cook on a low heat until golden. 

Repeat until all the batter is used. 

Serve hot with marmalade and butter.

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