I've found a near-perfect crumpet recipe. After trying many recipes, the
recipe I use now (see below) results in crumpets that taste like they should
and have an abundance of holes. The only problem is that the crumpets remain
slightly spongy inside, as if they are not done yet. I have tried many
things, like:

- cooking them much longer, 8 minutes instead of 4 (until they are nearly
black...), and toasting them much longer
- making them much thinner, so they should be done sooner

However, this doesn't really help. The crumpets remain spongy inside.

Who can help me improve this recipe and make it perfect?

=================

The recipe comes from Masterchef Australia, which is for crumpets with green
eggs and ham:
http://www.masterchef.com.au/recipes...e-crumpets.htm

Ingredients

7g sachet dry yeast
¼ teaspoon castor sugar
1 ¼ cups lukewarm water
130g "00flour
½ teaspoon cream of tartar
1 ½ teaspoons coarse sea salt
¼ teaspoon bi-carb soda
½ cup lukewarm milk
Butter for cooking


Method

Place yeast and sugar into a medium bowl, pour in water and whisk to
combine. Set to one side for 10-15 minutes to allow mixture to set a foam.

Sift flours and cream of tartar into foam and beat with an electric mixer on
a medium speed for 2 minutes.

Cover and allow to stand in a warm place for 45 minutes.

Add sea salt and beat for 1 minute. Cover and rest batter for a further 10
minutes.

Dissolve the bi-carb soda in lukewarm milk and gently stir into batter.

Grease two x 10cm ring moulds. Heat a medium frying pan or skillet over a
low heat, brush with butter and arrange rings on top.

Fill each ring with ¼ cup of crumpet mixture and cook on one side for 4-5
minutes or until holes form and top has set.

Place crumpets under a hot grill and toast until golden.