This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here

Ingredients

4oz All-purpose flour
4oz Bread flour
2 teaspoons Salt
1/4 oz Fresh yeast
1 teaspoon Sugar
1/2 pint Warm milk and water
1 tablespoon Vegetable oil
1/2 teaspoon Bicarbonate of soda
1/4 pint Warm water

• Sift the flours and salt into a warm bowl.

• Cream the yeast with the sugar.

• Add the warmed milk and water, then the oil.

• Stir into the flour to make a batter, and beat vigorously until smooth and elastic.

• Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours).

• Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes.

To cook the crumpets:

• Heat and grease the bakestone lightly.

• Grease 5 or 6 crumpet rings (3 to 3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. (Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long).

• Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon.

• Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches.

• Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes.

Martin James