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Home-made crumpets

  • 55 minutes (including resting time)
  • 15 minutes
  • 6
Home-made crumpets

Crumpets take their name from the old Anglo-Saxon word 'crump'. It means to 'curl up'. They were cooked on a griddle and were once so thin they'd curl up. Large egg rings can be used to make perfect shaped crumpets. They'll need greasing to avoid the batter sticking. I prefer free-form, odd-shaped crumpets.


  • 1½ cups milk
  • 2 teaspoons sugar
  • 1 tablespoon active dry yeast
  • 2 cups flour
  • 1¼ teaspoons salt


  1. Put the milk into a medium-sized jug or bowl and heat in the microwave for 1 minute or until lukewarm. This can also be done in a saucepan. Stir in the sugar and yeast.
  2. Set aside to stand for 10 minutes or until the mixture is bubbly and frothy.
  3. Sift the flour and salt into a large bowl and make a well in the centre.
  4. Pour in the frothy liquid and beat to a smooth paste, a wooden spoon is best here. Cover and set aside in a warm place for 30-40 minutes until the mixture is very frothy. Do not knock the bubbles out of the mixture.
  5. Heat a frying-pan over a moderate heat and drop a decent knob of butter into the pan. Swirl to coat the entire base of the pan. Once hot, cook large dessertspoonfuls of mixture in the pan for 3-4 minutes until the bubbles burst, then flip and cook the other side for 1-2 minutes until golden and spongy to the touch.
  6. Transfer the cooked crumpets to a clean tea towel-covered cake rack to cool. Continue with the remaining mixture.
  7. Toast the crumpets if wished so they have a cripsy outside before serving with butter and three-berry jam (see recipe on our website).

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