|Strong white flour||4 Ounce (125 Gram)|
|Plain flour||4 Ounce (125 Gram)|
|Fresh yeast||1⁄4 Ounce (5 Gram)|
|Tepid milk and water||1⁄2 Pint (300 Milliliter)|
|Vegetable oil||1 Tablespoon (Plus Extra For Greasing)|
|Soda bicarbonate||1⁄2 Teaspoon|
|Warm water||1⁄4 Pint (150 Milliliter)|
Sift the flours and salt into a warm bowl.
Cream the yeast with the sugar, add the warmed milk and water and then the oil.
Stir into the flour to make a batter and beat vigorously until smooth and elastic.
Cover the bowl with clingfilm and leave it in a warm place until the mixture rises and the surface is full of bubbles, which will take about 1 1/2 hours.
Knock it back by beating with a wooden spoon.
Dissolve the bicarbonate of soda in the warm water and stir into the batter.
Cover and leave in a warm place to prove for about 30 minutes.
To cook the crumpets, heat and grease a griddle or large frying pan.
Grease five or six 8-9 cm (3—3 1/2 inch) crumpet rings or scone cutters and put them on the griddle to heat.
Put 1 cm (1/2 inch) of batter into each ring.
Cook gently for 7-10 minutes or until the surface sets and is full of tiny bubbles.
Using an oven glove for protection, lift off the ring and, if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just coloured.
If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon.
Wipe, grease and reheat the rings for each batch of crumpets.