Thursday, May 20, 2010


We eat crumpets with tea sometimes in the afternoons or for breakfast with a steaming cup of coffee. You can easily double this recipe, it doesn't make that many, ten, maybe.
1 1/2 cup flour
1 ts salt
1 ts yeast
1 ts sugar
1 cup + 6 tbs milk

Heat the milk in a small saucepan till 'hand hot'.
Stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it.

Sift the flour and salt into a mixing bowl and set aside.

When the yeast and milk are frothy, pour it all into the mixing bowl.

Slowly work the flour into the liquid with a whip or wooden spoon. Beat well at the end to make a perfectly smooth batter.

Cover the mixing bowl with a tea-towel and leave to stand in a warm place for about 45 minutes - It will become bubble and double in size.

Not quite ready

Now it's ready

When you're ready to cook, heat the pan to medium, butter the insides of the cooking rings, set them inside of the pan, and add a dab of butter inside the ring.
Add a tablespoon or two of the batter into each ring.

Let them cook for 4 or 5 minutes: you will see the first tiny bubbles will appear on the surface and then they will burst, leaving those traditional holes.
I use tongs to remove the rings and set aside to cool until I will start the next batch.

Flip over the crumpet, and cook on the other side until golden.
Re-butter the rings and begin again.
Serve the crumpets while still warm, generously buttered and topped with anything that takes your fancy.  You can also reheat the crumpets the next day by placing on a hot griddle for a minute or two on each side.



  1. Thank you very much. Your recipe is very details. And the pics, its as if I am really watching you baking. I like it. Seemed very yummy. Couldn't wait to grab a bite.

  2. They look so yummy - I've never had a crumpet before, but now I may have to make some!

  3. I always wanted to know what a crumpet was..would you like to have tea and crumpets in the garden ???? 5 pts

  4. Wow, Your recipe is very details. And the pics, its as if I am really watching you baking. I like it. thanx for sharing.


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