Availability: In stock
Makes about 24
Sift half the flour into a medium mixing bowl and sprinkle in the yeast. Make a well in the centre and pour in the water, stirring until smooth. Cover with a clean tea towel or cling-film and leave on a work top next to your AGA to start to prove, about 15-20 minutes, or until bubbles start to form.
Sift the remaining flour, salt and bicarbonate of soda into a large mixing bowl and stir to combine. Make a well and pour in the milk along with the flour and yeast mixture. Mix well to give a thick batter consistency. Beat well for 5 minutes and then cover with a clean tea towel or cling-film and leave on a work top next to your AGA. Leave here for an hour, until a sponge-like batter has formed. Beat for a final couple of minutes before cooking the crumpets.
Raise the Simmering Plate Lid 10 minutes before starting to cook. Then place an AGA kettle of cold water here and allow to slowly come to the boil. These two actions will slightly cool this hotplate to give the best results and colour to the undersides of the crumpets (neither action are necessary on models with on-off hotplates). While the hotplate is being prepared, brush the insides of your crumpet rings with a little oil. Using a pad of kitchen paper, lightly oil the Simmering Plate before cooking each batch. Place the rings on the Simmering Plate and leave for 2 minutes to fully heat up.
Pour the batter into a large jug and pour a little into each ring to a depth of 0.75 inch (2cm). Cook for 5-7 minutes until the surface of each crumpet appears dry and is peppered with holes. Now carefully remove the rings and use a metal fish slice to turn the crumpets to cook on the other side for just one minute. Cool on a wire cake cooling rack and continue with subsequent batches, brushing the crumpet rings with oil before each batch.
When wanted, toast the crumpets on both sides in a AGA toaster or using a toasting fork in front of an open fire with brightly-burning coals and serve with plenty of butter and jam.
By Richard Maggs
AGA Cookery Doctor
For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over. Next day delivery is priced at £7.95.
AGA Hot Taps are delivered free of charge to UK Mainland addresses only.
For information on delivery of AGA and Rayburn Stoves, please click here.
For information on delivery of Rangemaster Cookers, please click here.
For all orders to the Channel Islands and Ireland there will be a charge of £9.95.
We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date.
You can return any item within 60 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred.