1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted, divided
1 cup plain flour
1/2 teaspoon salt
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes.
Add the milk, 1 tablespoon butter and egg; mix well.
Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
(Thanks to Cynthia for pointing me in the direction of this recipe.)
Sefton Park - Part 2
2 weeks ago