Posts Tagged ‘crumpet recipe’


It’s hard to find a good crumpet recipe.  Most of the ones I’ve tried in the past have turned out as doughy fat pancakes, lacking the characteristic holes and texture of an old-fashioned crumpet.

I was excited and optimistic when I found this recipe – it was quite different to previous ones I’d tried, and as you can see from the photo above, it was a great success!

I tweaked the quantities and methodology a little and was delighted with the end result.  The original recipe is here – it’s a great read and has lots of useful tips on the cooking process.

  • 240g/8oz bakers flour (bread flour)
  • 240g/8oz plain (AP) flour
  • ¾ teaspoon cream of tartar, sifted
  • 10g or 1 sachet dry yeast
  • 500ml/2 cups tepid water
  • 7g fine sea salt
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 140ml/5oz milk, at room temperature (I used UHT milk)

1. In a large mixing bowl, stir together the flours, sifted cream of tartar and dry yeast (don’t add the salt at this stage).

2. Make a well in the middle of the flour and add the water.  Starting from the centre and gradually working outwards, stir with a wooden or silicone spoon to form a thick, smooth batter.  Beat well by hand for two minutes.  Cover the bowl with plastic wrap and allow to rest in a warm spot for an hour. Below is a photo of the mixed batter, before resting.

3. Add the salt and beat the batter for another minute to incorporate.  Cover the bowl again and allow to rest for another 20 minutes.

4. Dissolve the bicarbonate of soda in the room temperature milk.  Stir this into the batter gently.  The thickness of the batter will determine whether or not the crumpets will set properly – if it is too thick, the crumpets will lack holes, but if it’s too thin, the mixture will run out of the bottom of the rings.  Here’s a photo of the batter after the milk and bicarb have been added.

5. To test the batter, heat a frypan or griddle over a medium-low heat until hot.  I used a heat resistant non-stick pan.  Depending on your pan, you might need to add just a tiny bit of butter or oil to stop the batter from sticking.

6. Grease a crumpet ring and place it in the middle of the pan.  Spoon batter into the ring – my 10cm/4″ rings needed 1/3 cup of batter each.  Allow the crumpet to cook over low heat.  If the test crumpet doesn’t form holes, you’ll need to gently stir a little more lukewarm water into the batter – I needed to add several  tablespoons  of water to achieve the consistency below.

7.  The cooking process involves a little trial and error.  The crumpets need to be cooked until the tops are covered with holes and the bottoms are quite brown. The original recipe suggests 7 to 8 minutes over a low heat for this stage. Photo below of the crumpets midway through the cooking process.

8. Once the tops are covered with holes that keep their shape, carefully remove the rings and flip the crumpets over, cooking the tops for just a couple of minutes to set them.  Re-grease the rings well after each use. As the crumpets will be toasted before eating, be careful not to overcook them at this stage.

Click here for a printable version of this recipe

We ate our crumpets toasted and spread with butter and honey, and with Pete’s new cherry and strawberry jam.  A perfect weekend treat!

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