Jamie drizzling honey on top of a fig tart

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Giant crumpets

Giant crumpets

The teatime favourite – super-sized

Giant crumpets

50 mins plus proving

Not Too Tricky

serves 8

About the recipe

This method is slightly easier than the traditional method, simply cut into quarters and serve with your favourite toppings.


nutrition per serving

165

Calories


2.4g

Fat


0.7g

Saturates


3.4g

Sugars


0.7g

Salt


6.6g

Protein


31.2g

Carbs


1.2g

Fibre


of an adult’s reference intake

Ingredients

400ml milk

1 tablespoon dried yeast

1 teaspoon caster sugar

300g strong white flour

½ teaspoon bicarbonate of soda

vegetable oil, for greasing

Method

  1. Gently warm the milk, then pour into a large bowl with 100ml of tepid water. Stir in the yeast and sugar to dissolve. Leave in a warm place for 15 minutes, or until frothy.
  2. Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
  3. Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
  4. Cover with a damp tea towel and set aside for 45 minutes, or until little bubbles form on the surface.
  5. Wipe a little oil around a 24cm non-stick frying pan and place over a medium heat.
  6. Once hot, pour half of the batter into the pan, and cook for 6 minutes until little bubbles appear on the surface. Once the bubbles have burst, carefully flip the crumpet over to cook for a further 4 minutes until it’s begun to brown on the other side.
  7. Transfer to a board and repeat with the remaining batter. Cut the giant crumpets into quarters and serve with your favourite toppings.

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