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Crumpets - How to make them…

8 yr ago in Recipes
Comments | Tags: bread, home made

With youngest daughter tucked up on the sofa poorly – just too exhausted from the prospect of revising for her GCSE’s – it seems an appropriate time to make a few crumpets.Homemade crumpets

Of course you can buy crumpets of a reasonable quality from supermarkets but they are fun to make and it gives me an opportunity to get some flour out on my day off. (It would be great to be able to make these at the bakery but I think it’s unlikely as they are quite time consuming and we don’t have the facilities at the moment… another good reason to make them at home!)

The following recipe is based on one from Delia and is simplicity itself. Of course, ideally, you use crumpet or cooking rings (available from most supermarkets in packs of four) but if you haven’t got any you can just splodge the mixture into a hot frying pan and let it find its own shape – they tend to end up more like pikelets then though which of course are equally acceptable slathered with butter and bramble jelly.



• Milk, (cow or soya) 275ml
• Water 55ml
• Dried Yeast 1 tbspDove's Farm Dried Yeast
• Caster sugar 1 tsp

• Strong bread flour 225g  (Our Mount Pleasant Organic White flour is highly recommended for this)
• Salt 1 tsp

• Butter for greasing rings
• A drop of oil for the frying pan.



  1. Heat the milk and water in a pan until hand hot.
  2. Add the sugar and yeast and whisk to dissolve then pour into a jug and set aside in a warm place for 10 to 15 mins for the yeast to become active and frothy. Yeast, activated!
  3. Put the flour and salt in a bowl and when the yeast liquid is good and frothy pour it in and thoroughly combine all the ingredients.  Note that this is a ‘bread’ recipe but there is more liquid than flour. There is no possibility of kneading then but do give it a good stir with a whisk or wooden spoon to make sure all the flour lumps have dispersed – you can sieve the flour to help with this – this will help to introduce air into the mixture too which will contribute to a light open texture.
  4. Set aside in a warm place covered with a teatowel for about 45 mins until the mixture is beautifully airy and light. Light and airy.
  5. Grease your cooking rings generously with butter and preheat your frying pan on a fairly high heat. Turn on your grill to preheat as well.
  6. Place three rings into the pan and dollop a ladle full of mixture into each ring.In goes the mixture...
  7. Allow the mixture to cook for five to ten minutes. You will see air-bubbles rising in the mixture and bursting on the surface. Bubbles bubbling - yay!As the mixture cooks these bubbles will set to form the characteristic crumpetty texture.
  8. When the top surface of the crumpet has just set remove the pan from the heat. Using a cloth or oven gloves remove the rings leaving the now firm crumpets in the pan. Place the frying pan under the grill to brown the tops.Grilled to perfection
  9. Remove from the pan and serve with lashings of butter (or healthy vegan alternative) and conserve of your choice!

(Then take some into the poorly daughter and watch for the restoration of health!)


Homemade crumpets

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