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Tessa the Duchess


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I made crumpets once. Not twice you notice :D

I found it a huge faff and the end results not significantly nicer than shop bought. Or maybe I'm just rubbish at making crumpets, who knows ....


Oh definitely don't want to embark on something faffy :) I was curious

as to what gave them that sort of spongy consistency, do you vaguely

remember the ingredients?



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We made these last Sunday and they were good as pikelets.


We have made crumpets a few times but it seems impossible to cook them through to the middle but we just put less mixture in the pan as you would drop scones without a ring and they were nice.


225g/8oz plain flour

225g/8oz white bread flour

2 tsp salt

600ml/1 pint of milk and water mixed

30ml/2 tsp sunflower oil

15ml/1 tbsp caster sugar

15g/1/2 oz fresh yeast ( we used a 7g sachet of easy blend straight into the flour)

2.5ml/ 1/2 tsp bicarb of soda

120ml/4floz lukewarm water


sift flour and salt together, and make a well in the centre

heat milk,water,oil and sugar until lukewarm, then tip into flour

beat vigourously for 5 minutes until smooth and elastic

cover with oiled cling film and leave to rise for 1 and 1/2 hours in a warm place until the mixture is bubbly and about to fall

dissolve the bicarb in the lukewarm water and stir into the batter and recover for a further 30 minutes

Then cook on a griddle or non-stick frying pan until the top is dry and is covered in holes then flip briefly onto the other side

They taste best if they are then allowed to cool then toasted

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