Out of stock
Availability: In stock
Out of 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
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