ingredients
makes about 24
2 1/2 cups white bread flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp fast-action dried yeast
1 cup warm milk
a little vegetable oil, to fry
butter, to serve
method
1. Sift the flour, salt and baking soda into a large bowl and stir in the yeast. Make a well in the centre, then pour in 1/2 pint warm water and the milk. Mix to a thick batter.
2. Using a wooden spoon, beat the batter vigorously for about 5 minutes. Cover and leave in a warm place for about 1 hour until sponge-like in texture. Beat the batter for a further 2 minutes; transfer to a jug.
3. Put a large non-stick frying pan over a high heat and brush a little oil over the surface. Oil the insides of 4 crumpet rings or 3 inch plain metal cutters. Put the rings, blunt-edge down, on to the hot pan surface and leave for about 2 minutes, or until very hot.
4. Pour a little batter into each ring to a depth of 1/2 inch. Cook the muffins for 5 - 7 minutes until the surface is set and appears honeycombed with holes.
5. Carefully remove each metal ring. Flip the muffinss over and cook the other side for 1 minute only. Transfer to a wire rack. Repeat to use all of the batter.
6. To serve, toast the English Muffins on both sides and serve with butter.
more information
The pan and metal rings must be well oiled each time, and heated between frying each batch.
