{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
Step 1
Combine the flours, sugar and salt in a large mixing bowl and set to one side.
Step 2
In a jug, mix together the milk and water and heat in the microwave until lukewarm. Add in the dried yeast, stir and leave to activate.
Step 3
Once small bubbles start to form on the surface, pour the liquid mixture into the dry and whisk together until completely smooth.
Step 4
Cover the bowl with cling film and leave in a warm place to prove for at least 15 minutes.
Step 5
Once the batter has doubled in height and is very bubbly, whisk in the grated cheese and bicarbonate of soda to make the mixture smooth again.
Step 6
Place a heavy bottom frying pan over a medium heat and grease with a light coating of butter.
Step 7
Grease your pastry rings or cookie cutters with butter and place 3 in the pan (you can also do these one at a time if you only have one, or you can make them out of tin foil).
Step 8
Spoon the batter into the rounds, filling half way and spreading to the edges. Turn the heat to low and leave the crumpets to cook for 4-5 minutes before removing the rings with tongs. If the tops aren’t quite done enough after this time, flip them over for a few seconds to finish them off.
Step 9
Remove from the pan and repeat until all of the batter has been used up. The bottoms will go a little dark, but this is normal.
Step 10
Once all of your crumpets are made, you can reheat them light side down in a pan or in a toaster. Butter and top with fresh figs, shavings of cheddar and a drizzle of honey.
