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Lukewarm milk - 600 ml
Castor sugar - 1/2 tsp
Dried yeast - 7 gm
Plain flour - 500 gm
Salt - 1 tsp
Baking soda - 1/2 tsp
Warm water - 1 tsp


  • Stir sugar into milk, sprinkle yeast over the surface and leave until frothy.
  • Sift the flour and salt into  a bowl. Make a well in the centre and add the yeast mixture. Beat well for 5 minutes, then cover and leave to rise in a warm place for one hour.
  • Dissolve the soda in the water and add to the spongy batter.; Beat for 3-4 minutes. Cover and leave in  a warm place for 45 minutes.
  • Grease the griddle or heavy frying pan and six crumpet rings. Heat the griddle or pan. Place the rings on the griddle and pour about 2 tbsp of batter into each.
  • Cook until the tops of the crumpets have set and the bottoms are golden brown.
  • Remove the rings, turn the crumpets over and cook for a further 3 minutes.  
  • Repeat until all the mixture has been used.
  • Serve toasted on both sides and buttered. 
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