This recipe was given to the world by Warburtons, a major crumpet maker in the UK, during Covid. They are so easy and taste so good.

This Christmas they are going to be served for breakfast with the normal butter and honey or Golden Syrup. I am also adding some bacon, smoked salmon and poached eggs, red onion, capers with some hollandaise sauce.

CRUMPETS – HOME-MADE

Ingredients

Double this should make 11 x 10cm crumpets, which is how many rings I have.

  • 150g plain white flour
  • 200ml warm water
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp baking powder
  • 1 tsp dried yeast

Dough Method

  1. Add flour, water and salt to the mixer bowl and whisk for 3 minutes on medium speed
  2. Meanwhile dissolve yeast into 1 tbsp warm water in a small bowl
  3. Add sugar, baking powder and yeast mixture into the mixing bowl, then whisk for a further 30 seconds
  4. Transfer to a bowl that fits in the warming drawer or other very warm place. It should increase in volume by 15%.
  5. Cover the bowl and place in the warming drawer for 15 to 30 minutes. The surface will get nice and foamy.

Cooking Method

  1. I use 10cm x 2½cm (4″) crumpet rings, may as well cook something big and bold and unique.
  2. Grease the crumpet rings with butter. ‘
  3. Put the buttered crumpet rings on an oiled or buttered flat pan on a medium-high heat setting. For ease, if I am making a lot, and want to do them in minimum time, I will do them on a silicone baking sheet on a BBQ plate.
  4. Pre-heat the pan and rings together. You need a good starting heat to activate the bubbles
  5. When everything is heated give the batter a stir to remove any large air bubbles
  6. Ladle 75g batter into each crumpet ring. This will come to a depth of about 1 cm but will rise a fair bit during cooking.
  7. After 1½ minutes bubbles should start appearing on the surface. Lower the heat to medium and wait for a further 4 mins for the tops to set before removing the rings from the crumpets.
  8. Use a skewer to pop any unpopped bubbles sitting near the surface
  9. Flip them over for a few seconds to further set the tops
  10. Remove crumpets from the pan or griddle and cool completely on a rack
  11. These will keep in the fridge for about 4 days, they will freeze well but need to be defrosted slowly.
  12. When ready to eat toast and enjoy with butter, golden syrup, honey or anything else you fancy.