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How to make crumpets

It's school hols here, and we've been spending a lot of time indoors by the fire, in our pyjamas mostly.  That's what winter holidays are for right?!  There has been lots of drawing, reading and knitting along with a little outside cubby building when the sun comes out.

You could certainly call the pace slow.  Which is just the way we like it.   Slow days call for a slow snack and what better snack to make than crumpets.   So much better than any store bought version, home made crumpets are easy to make, you just need time.

I've tried lots of different recipes, but the best I've found by far is Elizabeth David's version from her book Bread and Yeast Cookery.  Add plenty of good butter, be generous with the honey and washed down with a few cups of tea and you've the perfect snack for a slow winter's day.

Some tips on cooking crumpets:

It might look complicated at first glance, but crumpets are easy to make, but you'll just need to start a couple of hours ahead. Most of this time is for resting the batter.

Crumpet rings are available from good kitchenware shops, although I successfully used egg rings before I invested in a set for myself.  Just use a little less batter.

You need to lightly but completely grease the rings and the pan before each crumpet is cooked to prevent sticking and making an unfortunate mess.

Elizabeth David's Crumpet Recipe written in 1973

450g flour
15g yeast
550g milk and water mixed
1 tablespoon of salt
1 teaspoon sugar
2 tablespoons oil

For the second mixing
1/2 teaspoon bicarb soda
150g water

Warm the flour in an earthenware bowl in a low oven for 5 minutes.  Warm the oil, milk, water and sugar to blood heat.  Use a little of this mix to cream the yeast.

Mix the salt with the warmed flour, stir in yeast, pour in liquid, stir the batter very well and vigorously until it is smooth and elastic.  Cover the bowl leave the batter to rise for 1 1/2 to 2 hours.

Stir down the risen dough with a wooden spoon.  Then mix bicarb soda into the water and stir it into the batter.  Cover and leave the batter to recover for about 30 minutes.

To cook the crumpets, grease a large heavy frypan and crumpet rings very lightly.  Place four rings into the frypan and fill the rings about three quarters to the top.

Let them cook very gently until the surface has formed a skin, about 7 - 10 minutes.  By this time there should be a mass of tiny holes. If the holes haven't appeared the mix is too thick, so add a little more warm water or milk before cooking the next batch.

Once the crumpets have set it is easy to remove the rings and flip the crumpets over.  They will only need 3 minutes more cooking. They're not supposed to be as coloured as mine, a little paler, but never mind.  Keep the crumpets warm warm in a folded cloth or in a covered dish in the oven, while the rest are cooked.

Elizabeth David says she only finds crumpets edible when freshly cooked, warm and soaked in plenty of butter and she reckons toasting them later makes them tough.

So we do as we're told and eat them all straight away.  Not very slowly.  Still in our pyjamas.


  1. I totally want to be at your place in PJ's, eating tea & eating crumpets. xx

    1. I wish you were here too, as long as you bring fried chicken!

  2. Yum yum yum! And thank you!

  3. We prefer our little 'uns to wash down their (store bought)crumpets with luke warm cups of Milo (or Ovaltine if you must) instead of tea.
    I must tell you that this is the first instance I have heard of crumpet rings being available. When I saw your picture I assumed egg rings. Thanks for that tidbit of info. I'll see if I can find some and give that a try.  (¯`v´¯)

  4. These look perfect Michelle. I have often considered making crumpets but I don't have crumpet rings...I might have to invest in yet another kitchen essential! Happy winter holidays to you and your family. Our school holidays are sadly almost over x

  5. I love the idea of making crumpets but do you think you could you start the batter the night before so you could have them for brekky? I am too starving in the mornings to wait that long to eat !

    1. I'm not sure Reannon, you should give it a try, maybe keeping the batter in the fridge overnight might work!

    2. As soon as I find crumpet rings I'll give them a go- couldn't find any in the kitchen shop today :(

  6. These look so good. Must put crumpet rings on my list. x

  7. Oh yum! They look so much better than the store bought ones! :)

  8. I haven't had crumpets in years, I sort of had enough of the artificial taste of the bought variety.
    thanks for this recipe Michelle. the homemade version looks delish. x

  9. oh my goodness, i now can't think of anything in the world i'd like to eat more!
    i see these in my future on a lazy sunday! thanks for sharing!

  10. Thanks Michelle, this made my Pyjama Sunday even more indulgent. How lovely!!!

    I've featured your blog and links to your recipe in my latest post -

    Cheers Em

  11. yum, I love crumpets - never made my own though :)

  12. Been meaning to make these for years but don't have crumpet rings! You have reinspired me. I did see once someone cut down tins, though now I say it that sounds dangerous. I think they used the turned edge of open tins as the top?

  13. Clearly, if you can't get Crumpet Rings, go to a stainless steel supplier, and buy an off cut of pipe. Unless you have a fully equipped honey packing workshop downstairs, it shouldn't be too hard to find someone with a drop saw to cut it according to requirements,

  14. Well, a year after you wrote this I found it, and I've just made my first set of crumpets thanks to you! I used egg rings and they worked ok, although they did overflow a couple of times when I got over zealous :O As per your instructions, I ate them in my pyjamas... and it was only me home, and although I only made a half batch I didn't eat all of them, so that I can test the 'they're not as good later' theory. Thanks for the recipe!

  15. Being allergic to iodine and just about every bread product now containing iodised salt, I appreciate the thought I might be able to eat crumpets again. Thank you so much!

  16. I had a recipe I used when in the USA and I think it was from the UK. That recipe resulted in much doughier crumpets. Your recipe has given me superbly fluffy light crumpets. I found silicone edge rings in the USA which work really well and have just started using a spare can of rice bran oil- that made everything a lot easier. Also I used a fry pan with a glass lid- it may have helped wiht the cooking more slowly. Love it ,so easy but I am now back in Australia and living in Brisbane and we have few really cold days, so have to resort to this stuff when it rains!! Thanks so much.