Ingredients:
For the Filling:
450g plain flour
1/2 tsp salt
1 tsp sugar
2 tsp active dried yeast
300ml warm milk
300ml warm water
vegetable oil
4 x 7.5cm pastry cutters, greased
Method:
For the Filling: Sift the flour and salt into a large bowl then stir-in the sugar and yeast, making certain that they're well combined. Form a well in the centre of the mixture. Mix together the warmed milk and water and our into the flour mix. Mix as you pour to give a thick, smooth, batter. Beat well until completely combined then cover with a tea towel and place in a warm spot for about an hour, until the yeast has activated.
Stir well to knock any air from the batter then pour into a large measuring jug.
Add just a drop of oil to a large non-stick frying pan and heat over low heat. Use a piece of kitchen paper to spread the oil (and to mop-up any excess). Add the greased pastry cutters (or better, crumpet rings if you have them) to the pan and allow to warm through for a few minutes.
Pour just enough mixture to fill the rings a little over half full and leave to cook gently until lots of small holes (air bubbles) appear in the top of the crumpets and the surface of the batter has just dried out (typically this takes about 8 minutes).
Remove the rings at this point and flip the crumpets over with a spatula. Cook for about two minutes, or until the crumpet has coloured on all sides. Transfer to a wire rack to cool as you continue cooking the remaining batter.
Serve warm with butter and jam.
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