Follow our step-by-step guide and you’ll be mopping your chin before you know it with a taste of the old country.

Turkey has a great range of bread products, but crumpet lovers out there are left severely bereft of substitutes for this oh-so-British teatime treat, oozing with melted butter.

Ingredients:

You’ll need..

• Flour (un) — 225g
• Dried or fresh yeast  (maya) – 15g
• Warm water – 350 ml in total
• Warm milk (sut)—125 ml
• Sugar – Half a teaspoon
• Salt – 1 dessert spoon
• Olive Oil – 2 dessert spoons
• Bicarbonate of Soda (Karbonat)  – Half a teaspoon
• Crumpet rings

Start to eat takes about 2-3 hours including proving time.

Makes 12-14

Steps

Sieve the flour and Salt into a large bowl.

Make a well and add the olive oil.

Warm 150 ml of water and 125 ml of milk until blood temperature. Stir in the sugar and then the yeast.  When mixed add to the flour and combine.

Mix vigorously with a wooden spoon or whisk (it should be the consistency of a thick batter)

Cover and leave in  warm spot for 1-2 hours to prove.

When you get back it will have puffed up and look like the surface of the moon.

Dissolve 1/2 teaspoon of Bicarb into 150ml of warm water.

Knock back the batter and carefully stir in, then mix, the bicarb/water.

Cover and leave for 20 mins.

Grease thoroughly the rings and the bottom of a frying pan.

Place the rings in the pan and leave to heat up for a few minutes, on a medium/low setting.

When you’re ready to go, ladle out about half an inch of batter into each ring.

First of all you’ll start to see the bubbles rising and bursting on the top.

The creamy white colour of the batter will start to dry out around the edges first into a dull yellow colour.

When the edges are fairly dry, you can ease the crumpet out of the ring and leave on the heat until the rest of the top dries out fully—while this happens you can reuse the ring for the next crumpet.

When the top is dry (no creamy white patches left) flip it over to brown the top.

Each crumpet will take 10-15 mins to cook, depending on thickness of batter.

Transfer cooked crumpets to a wire rack to cool, or butter straight off and enjoy fresh from the pan!

This batch I started at 10am and they were all cooked and cooling by 12.30pm using three rings.

They freeze well and can then be pulled out and toasted as required.

Enjoy your crumpet!