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    • Medium





    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Proving time: 45 minutes
    Course: Afternoon tea, Breads & Rolls, Breakfast
    Cuisine: British
    Keyword: british, Crumpet, Crumpets, english
    Servings: 12


    • 4 3.5 inch crumpet rings


    • 13.5 fl oz Whole milk
    • 1 tbsp Active dry yeast
    • 1 tsp Sugar Superfine
    • 10.5 oz Bread flour
    • 1/2 tsp Baking soda
    • Canola oil for greasing
    • Butter to serve
    • 3.5 fl oz Water, tepid


    • Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 3.5 fl oz of tepid water. Leave in a warm place for 15 minutes, or until frothy.
    • Sift the flour, baking soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the center and pour in the yeast mixture.
    • Whisk from the center outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
    • Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
    • Grease four 3.5 inch crumpet rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.
    • Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
    • Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
    • Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them.
    Tried this recipe?Let us know how it was!

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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