In a large mixing bowl, add milk and hot water. Dissolve yeast in the lukewarm liquid and add flour. Whisk together to ensure all flour is incorporated.
Place the bowl in a plastic bag and place in a warm spot for 1 -2 hours, depending on how warm it is. The surface should look quite bubbly when it’s ready.
When the batter is almost ready, take a heavy based fry pan and place a small amount of butter to melt in the bottom. Grease the egg rings ready for the batter and place them in the pan.
Finish the batter with salt, baking powder, raspberries and mix well. Place batter into the egg rings three quarters full and let cook until bubbles appear at the top. This should only take a minute or so. If bubbles don’t appear at the top, add a few tablespoons of warm water to dilute the mixture slightly.
After about 4-5 minutes flip the crumpets to cook the bottom for a further 2-3 minutes or until golden.
Cook the remaining batter and eat immediately with butter and local honey. Crumpets can be kept up to a week in an airtight container and heated in the toaster or pan again.
Recipe and article by Emily Fitzgerald of Adeline and Lumiere
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