makes
8
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 520 g sourdough discard (100% if measuring using Baker’s %) (See Note)
- 6 g salt (1.1%)
- 7 g bicarbonate of soda (baking soda) (1.3%)
- 8 g sugar (1.5%)
- About 3 tbsp cold butter (for greasing the ring moulds and melting in the skillet)
You will need ring moulds ( 7.5 cm / 3 in wide and 4.5 cm / 2 in high) for this recipe.
Instructions
- Mix the dough: In a bowl, combine all the dough ingredients.
- Cook the crumpets: Working in batches, coat the insides of the ring moulds with butter and melt a tablespoon of it in a cast-iron skillet over medium heat. When it foams and subsides, set the ring moulds down in the skillet and fill them each about half to two-thirds full with dough.
- Let the crumpets cook for 3 to 5 minutes, until bubbles appear at the top. Slip the spatula under one of the rings and quickly and decisively turn it. Cook on the second side for 1 minute. Keep a close eye on the heat; cast-iron pans get very hot and the crumpets can easily burn. Continue to add small amounts of butter to the pan between batches.
- Remove the rings from the pan and carefully dislodge the crumpets. Repeat with remaining batter. Toast them whole, if desired, or serve hot from the pan, with butter.
Note
- This very English recipe actually comes from a Frenchie, my great friend and total legend Cannelle Deslandes. She worked with me at Hart and I love her. Cannelle designed these crumpets, which are perfect, and she has kindly let me share her recipe here.
- The Richard Hart Bread book includes several different sourdough starter recipes. You can find his rye starter recipe online .
This is an edited extract from by Richard Hart and Laurie Woolever. (Hardie Grant Books). Photography by Maureen Evans.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
