Crumpets
- Juliet Sear
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Serves 12 - 14
Easy
Prep: 10 mins
Cook: 30 mins
plus at least 1 hr resting and rising
A star rating of 5 out of 5.13 ratingsRate
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Making this classic British teatime treat is easier than you think. If you don’t have crumpet rings, it’s fun to make giant ones in a small frying pan, then cut into quarters
Freezable
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
500ml milk
-
1 tsp caster sugar
-
7g dried yeast
-
350g white bread flour
-
5g bicarbonate of soda
-
7g fine sea salt
-
plenty of butter
for the pan and crumpet rings
-
butter and jam, Marmite or cheese, or any toppings you like
to serve
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Nutrition: per serving
- kcal159
- fat6g
- saturates4g
- carbs21g
- sugars2g
- fibre1g
- protein4g
- salt0.88g
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Method
-
step 1
Pour the milk into a pan, stir in the sugar and heat gently to warm up a little. Whisk in the yeast and leave to bubble up for about 15 mins in a warm place.
-
step 2
Tip the flour, bicarb and salt into a large mixing bowl and whisk together, then make a well in the centre and pour in the yeasted milk. Whisk together vigorously for about 4-5 mins until the mixture is smooth, thick and creamy.
-
step 3
Cover with a damp tea towel and leave in a warm place for about 45 mins-1 hr until you have a lovely, risen bubbly batter.
-
step 4
In a heavy-bottomed large frying pan or cast-iron skillet, melt some butter on a medium-high heat and butter the crumpet rings well.
-
step 5
Arrange the rings in the pan and, once hot, spoon or pour the batter into the rings, about a third full. Be careful not to fill too much as they need room to rise, and for the bubbles to expand and burst.
-
step 6
Cook for 5-6 mins over a medium heat until lots of bubbles appear on the surface. Towards the end of this time if there are some bubbles appearing that haven’t burst, you can encourage them to pop here and there with a fork.
-
step 7
Once the bubbles have burst, leaving little holes set in the crumpet, use tongs to carefully lift away the rings and turn over the crumpets, and cook for a further 3-4 mins on the other side.
-
step 8
Butter and reheat the rings and pan again before cooking the next batch, and continue until all the batter has been used. Serve the crumpets warm, with lashings of butter, jam, cheese or Marmite. Can be made ahead – toast to reheat. They will keep well in a tub or wrapped in the fridge for up to five days, or can be kept frozen for up to a month.
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A star rating of 5 out of 5.13 ratings
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