English Crumpets

• 12 oz Strong plain flour
• 1/2 oz Fresh yeast
• 12 oz Water
• 2 ts Salt
• 1/2 ts Bicarbonate of soda
• 1/4 pt Milk

Instructions

1. 1

   Mix the bicarbonate of soda and salt into the milk, then mix briskly into the batter.

2. 2

   You may have to add a little more milk to make sure it's runny.

3. 3

   Butter a griddle or heavy frying pan and heat up.

4. 4

   Butter poaching rings and set in the pan.

5. 5

   Cook crumpets over a medium heat by adding 1 or 2 tbsp of batter at a time to each poaching ring.

6. 6

   When the top is set remove the ring and turn the crumpet over and cook for 2 or 3 minutes more.

7. 7

   In the meantime, the ring can be re-buttered and used for the next ones.

8. 8

   Serve hot with butter, or with jam.

9. 9

   Notes: Can be served at a later time by toasting and buttering.

10. 10

    Don't know how long they keep but I suspect they ought to be eaten within the next two day.

11. 11

    Shop-bought ones only last two days, and they might have preservatives in, so...

12. 12

    Makes about 20.