100g of self-raising flour
50g of wholemeal flour
1 tsp of sugar
¼ tsp of salt
100ml of water
100ml of milk
1 x 7g sachet of dried yeast
¼ tsp of bicarbonate of soda
50g of cheddar, finely grated + extra for topping slices
Step 1Combine the flours, sugar and salt in a large mixing bowl and set to one side.
Step 2In 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 3Once small bubbles start to form on the surface, pour the liquid mixture into the dry and whisk together until completely smooth.
Step 4Cover the bowl with cling film and leave in a warm place to prove for at least 15 minutes.
Step 5Once 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 6Place a heavy bottom frying pan over a medium heat and grease with a light coating of butter.
Step 7Grease 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).
Step 8Spoon the batter into the rounds, filling half way and spreading to the edges.
Step 9Turn 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 10Remove 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 11Once 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.