As it happens, the crumpet is remarkably straightforward once its secrets are unveiled.
- 14g (2 sachets) dried yeast
- 450g plain flour
- 550ml warm water
- 2 tsp fine salt
- cooking oil spray
- jam and butter to serve
1 Combine the yeast with 1 Tbsp each of the flour and water, then set aside for 10 minutes, until very foamy.
2 Place the yeast mixture, the remaining flour and water, and the salt in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very smooth. Cover with cling film and set aside to rise for 1 hour.
3 Arrange egg rings in a non-stick frying pan and sprinkle generously with cooking oil spray. Fill with batter and cook over a low heat for 5 minutes, until set. Repeat with the remaining mixture. Toast to serve with jam and butter.