Crumpets

Crumpets

Crumpets are a classic British teatime treat: soft, yeasted batter cooked in rings on a hot griddle, creating a signature spongy top full of holes that soaks up butter and jam.

Prep

20 min

Cook

20 min

Total

40 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) strong white bread flour, or plain flour
• •200 ml (7 fl oz) water, lukewarm
• •200 ml (7 fl oz) whole milk, lukewarm
• •7 g (¼ oz) fast-action dried yeast, or 15g fresh yeast
• •1 tsp fine salt
• •1 tsp baking soda
• •50 ml (3½ tbsp) water, for dissolving baking soda
• •20 g (1½ tbsp) unsalted butter, for greasing rings and pan

Steps

1. 1 In a large bowl, whisk together the flour, yeast, and salt. Make a well in the center.
2. 2 Pour the lukewarm water and milk into the well and whisk until you have a smooth, thick batter. It should be the consistency of double cream.
3. 3 Cover the bowl with a clean tea towel and leave in a warm place for 1 to 1½ hours, until the batter is bubbly and has risen slightly.
4. 4 Dissolve the baking soda in the 50ml water, then whisk it into the batter. The batter will become frothy. Cover and leave for another 20 minutes.
5. 5 Heat a heavy-based frying pan or griddle over medium-low heat. Lightly grease the inside of 4 crumpet rings (about 8cm/3¼ inch diameter) and the pan with butter.
6. 6 Place the rings in the pan. Pour batter into each ring to about 1cm (½ inch) depth. Cook for 5–7 minutes, until the top is set and covered in bubbles that have burst, and the bottom is golden brown.
7. 7 Carefully remove the rings (use a cloth if hot). Flip the crumpets and cook for 1–2 minutes more, until the top is just set but not browned. Transfer to a wire rack. Repeat with remaining batter, greasing rings and pan as needed.
8. 8 To serve, toast the crumpets until golden and crisp. Serve hot with butter, jam, honey, or savoury toppings.