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By
Paul Hollywood
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Crisp and golden brown on the outside, yet light and fluffy within, these are magical. Once you’ve tried making them, you’ll never pick up a packet in the supermarket again. Crumpets do take a bit of practice to get right but you’ll soon get the knack.
Strong flour gives the crumpets their stretch and rise, while plain flour lends softness. Both yeast and bicarbonate of soda are used for leavening. You will need at least four 7–8cm metal rings to contain the batter, which can be cooked in batches.
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