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Homemade crumpets | townfood - recipes, restaurant reviews and food news

Homemade crumpets


It is quite easy to buy good crumpets, but there’s something very homely about making them yourself. Everyone’s mouth will be watering when the smell of a baked bread fills your house. Don’t be worried about leaving them in the pan for a long time, the top needs to completely dry out before you flip them over.


450gplain flour
300mlwhole milk
1tspcaster sugar
14gfast acting yeast (2 sachets)


Prep time45 minutes
Tagscrumpets tea


Gently warm the milk and water in a saucepan

Put the flour, salt, sugar and yeast into a large bowl and mix together

Make a well in the centre of the flour and pour in the warmed milk and water

Beat this together into it is smooth, then cover the bowl with clingfilm and leave in a warm corner of your kitchen

It will take about an hour for the yeast to do its work and the batter to double in size, at this point beat the air out of the batter and pour it into a jug

Heat a large frying pan on a low heat and wipe a bit of butter across the base and on the inside of four smooth cookie cutters (about 10-12cm diameter)

Put the cookie cutters into the frying pan and hold them steady as you pour the batter halfway up

After about 10 minutes, lots of holes should have appeared on the top, just like crumpets!

At this point ease off the cookie cutter and flip the crumpets and cook on the other side for about 2 minutes

Once you've done one batch, keep them warm under a tea towel while you make the rest

Eat them straight away or wait for them to cool, refrigerate and heat them up when you want them in the toaster

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