Chocolate crumpets

• milk↗300ml ml
• plain flour↗200g g
• cocoa powder↗2 tbsp tbsp
• instant dry yeast↗1 tsp tsp
• golden sugar↗2 tbsp tbsp
• vegetable oil↗2 tbsp tbsp

  plus extra for the pan

Step-by-step instructions

1. 1

   Heat 300ml of milk in a saucepan until it just starts to bubble at the edges, then let it cool to a warm temperature.

2. 2

   Measure the flour and then return the 3 tbsp back into the bag. Add cocoa, yeast and sugar, then gradually pour in the milk, a little at a time, until you obtain a smooth batter. Cover and let it rise in a warm place for 1–1.5 hours or until the volume doubles and many bubbles appear. If the batter is too thick, add a little more milk – if it’s too thick, the bubbles won’t rise to the surface.

3. 3

   When the dough has risen, add the remaining 50ml of milk to thin it slightly, then preheat the grill to high temperature. Lightly oil the inside of 4 × 9 cm metal crumpet molds or metal kitchen rings. Heat a large non‑stick pan or grill‑pan over low‑medium heat, add 1 tbsp oil and place the molds in the pan. Spoon the batter into the molds up to half their volume. Cook the crumpets slowly for about 10 minutes, until the mixture thickens and the bubbles on the surface burst. Carefully lift the molds. Repeat with the remaining batter.

4. 4

   If you want to toast the crumpets, transfer the pan (if it has a heat‑resistant handle) to the grill and cook until the top becomes golden‑brown. If the pan lacks a heat‑resistant handle, transfer the crumpets to a baking tray and toast them there. They can be prepared a day ahead or frozen until ready to serve.