Homemade Crumpets
10/19/26
Ingredients
- 400ml milk
- 10 grams dried yeast
- 10 grams caster sugar
- 300g plain flour
- ½ teaspoon bicarbonate of soda
- Butter, for greasing the rings
Method
In a small saucepan, warm the milk over low heat until just lukewarm. Stir in the yeast and sugar and allow to sit for 5 minutes.
In a large mixing bowl, add the flour, bicarbonate of soda and a pinch of salt. Whisk together well, then gradually add the milk mixture, whisking as you go until it’s all combined. Leave the batter in a warm place for 50 minutes, until you can see it is bubbly on the surface.
To make the round crumpet shape, you’ll need some metal rings. You can use baking rings, eggs rings, or even round stainless steel cookie/scone cutters. Spread them well with butter on the inside so the batter does not stick, then place them into your frying pan. Ladle the crumpet batter into each ring until it’s about 3 cm high. Leave them to cook for 5-10 minutes or until the tops are bubbling and you can see most of the batter underneath is cooked through. If you want to make more air holes, you can use a skewer to pop the bubbles on top as the crumpets cook.
Remove the ring from each crumpet – you can gently pry the crumpets from the rings using a small knife, then lift off the rings using a tea towel, being careful as to not burn yourself! Next, flip the crumpets over and allow them to cook for a further minute until the tops are golden brown.
Re-butter your rings, then keep on cooking your crumpets until you’ve used up all the batter.
These are delicious served warm, or the next day toasted – as always, with plenty of butter on top!!
