Ingredients

  • 175g Strong white flour
  • 175g Plain flour
  • 2 x 7g sachets instant yeast
  • 1tsp castor sugar
  • 350ml warm milk
  • 150-200ml warm water
  • ½ tsp bicarbonate of soda
  • 1 tsp salt
  • Vegetable oil for cooking

Directions

  1. Add the flours into a mixing bowl along with the yeast and mix through.
  2. Dissolve the sugar in the warm milk and pour onto the flour.
  3. Using a wooden spoon, beat until you have a smooth batter. 
  4. Cover and let stand for 20-25 minutes (or up to one hour).
  5. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes.
  6. Grease a griddle/heavy-based pan and heat over a medium-low heat. Drop two dessert spoons of the batter into greased crumpet rings. Reduce the heat to low, covering the pan and leaving to cook.
  7. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes.
  8. Serve immediately or leave to cool and then toast before eating with plenty of Kerrygold Butter!

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