A Bit O’ Crumpet

A Bit O’ Crumpet

I love a good crumpet, slathered in butter and a good dollop of jam. There’s no hard and fast rule about when to chow down on a crumpet but many people enjoy them for breakfast. I love them at any time of the day or night,¬†grilled or toasted.

Whilst shop bought crumpets are perfectly acceptable, there’s something rather rewarding about eating your own and technically these aren’t difficult to make.


Makes 4

200ml whole milk
1 tbsp dried yeast
1 tsp sugar
100ml boiling water
150g strong white flour
100g plain flour
1tsp salt
1/2 tsp bicarbonate of soda
20g butter for greasing the griddle/pan and rings.

Mix the sugar, milk and boiling water in a jug and stir in the yeast. Leave in a warm place for 15 minutes until it starts to froth.

Add both flours to a large mixing bowl, along with the salt. Stir in the liquid and mix vigorously until smooth. Cover keep in a warm place for between 90 minutes and 2 hours until the batter resembles a sea of tiny bubbles.

Mix the bicarbonate of soda with 50ml warm water and stir it into the batter. Cover and leave in a warm place for 30 minutes.


Melt the butter and use it to brush the inside of four crumpet rings, I use very well greased pastry cutters. Heat a large frying/griddle pan on a medium-low heat and grease. Put the rings flat into the pan and ladle a spoonful of batter into each, so they are about half full.


Cook until the top is dry and riddled with holes, the trick here is to cook them slowly over a low heat, resisting any urge to fiddle until they are almost cooked. Push the crumpets out of the rings.


If eating straight away, toast the tops under a hot grill until brown, then serve. If not, cool on a wire rack, then toast on both sides to reheat.

Please don’t expect a replica of the supermarket-bought crumpet, these are going to be heavier, have way more texture and taste so very special.