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Chef: Roger Fowler Makes: 7 - 8 Time: 2 hours 15 mins


  • 1 ½ cups milk

  • 1 ½ tsp sugar

  • 7g dry yeast

  • 375g plain flour

  • Pinch salt

  • ½ tsp bicarb soda

  • 200ml water

  • Butter or rice bran oil spray to cook

  • To Serve

  • Lemon cheeks

  • Honey

  • Butter


  • 1.

    Warm milk slowly over low heat. Do not overheat or you will kill the yeast. Once lukewarm remove from the heat and add sugar and yeast. Allow to sit for 10 minutes.

  • 2.

    Meanwhile sift flour and salt into the large bowl of an electronic mixer. Make a well in the centre. Add milk mixture and beat until smooth.

  • 3.

    Cover mixture with cling wrap and stand for 1-2 hours in a warm place.

  • 4.

    Mix baking soda and water together. Add to dough and mix on a low speed until smooth.

  • 5.

    Heat pan over a medium low heat. Add butter or rice bran oil spray. Ladle dough into pans and cook until a “skin” forms on the upside. Flip crumpets and continue to cook for 2-3 minutes until done.

  • 6.

    Serve with lemon, honey and butter.

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