Cranberry and Walnut Crumpets

Instructions

1. 1

   Combine warm milk, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your crumpets will rise properly.

2. 2

   Mix flour and salt in a large bowl. Create a well in the centre and pour in the yeast mixture and beaten egg.

   Tip: Using room temperature ingredients helps the dough develop better texture.

3. 3

   Stir until a thick, smooth batter forms. It should be wetter than bread dough but thicker than pancake batter.

4. 4

   Fold in the chopped cranberries and walnuts gently until evenly distributed throughout the batter.

   Tip: Don't overmix once you add the fruit and nuts, as this can make the crumpets tough.

5. 5

   Cover the bowl with a damp cloth and let rise in a warm place for 45 minutes to 1 hour until doubled in size.

   Tip: A warm cupboard or oven with the light on works well for rising dough.

6. 6

   Heat a non-stick frying pan or griddle over medium heat and lightly oil it with melted butter.

7. 7

   Pour batter into crumpet rings or use a 7cm cookie cutter on the pan, filling each about halfway. Cook for 5-6 minutes until the top is just set and the base is golden.

   Tip: Keep the heat at medium so the crumpets cook through without burning the bottom.

8. 8

   Carefully remove the ring or cutter, flip each crumpet, and cook the other side for 2-3 minutes until light golden brown.

9. 9

   Transfer to a wire rack to cool slightly. Serve warm with butter, jam, or honey drizzled over the top.

   Tip: Crumpets are best enjoyed within an hour of cooking, but can be reheated gently the next day.