Huffpost Taste


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Chris Caldicott
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total prep
Nothing beats a home-made crumpet; shop-bought crumpets only hint at how utterly delicious they are. The crisp outside brilliantly balances the soft honeycomb centre, the perfect receptacle for melted butter on its own. For a savoury taste spread them with Marmite or melted cheese, or sweeten them with home-made jam or honey. You will need crumpet rings for this recipe; if these are hard to find, egg rings are just as good or you could even use heart-shaped metal pastry cutters.

Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012



  • Gently warm the milk and water together in a saucepan until hand hot, then remove from the heat.
  • Stir in the sugar, yeast and oil until dissolved; set to one side for 15 minutes, until the mixture is very frothy.
  • Meanwhile sift the flours and salt into a mixing bowl and make a well in the centre.
  • Pour the milk mixture into the well and stir thoroughly until the batter is completely smooth.
  • Cover with a clean tea towel and leave in a warm place for 45 minutes. Bubbles will cover the surface of the batter.
  • Dissolve the bicarbonate of soda in the tablespoon of warm water and stir into the batter, cover and leave for a further 45 minutes.
  • Oil 3 crumpet rings and a heavy frying pan or griddle with a little sunflower oil; put the rings on top of the pan and heat the pan to a moderate temperature.
  • Three-quarter fill each ring with batter and gently cook for about 8 minutes until holes form on the surface and the batter is set. If bubbles don’t form add a little more warm water to the batter.
  • Remove the rings and turn the crumpets over to cook for a further 4 minutes until golden brown.
  • Repeat the process until all the batter has been used.
  • Serve immediately, each crumpet spread with a large knob of butter.