Serves 4 | Total Time 1hour 15 min
We absolutely love making these squidgy, stodgy crumpets for breakfast at the weekend. We use this recipe from Delicious Magazine and serve them with lashings of butter, a sprinkle of salt, and oozy, runny honey.
We used crumpet rings to get the perfect shape - we bought a pack of four from Lakeland which fit our largest frying pan well. We also found a sharp knife handy for helping to pop the bubbles near the centre.
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