Saturday, 6 November 2010


Whilst trying to come up with an idea for my cake club cake for Monday, I was browsing though New British Classics by Gary Rhodes and came across a recipe for crumpets.

I did not realise only 4 ingredients are required to make these beautiful tasty treats. It being Saturday and about brunch time, how could I not give them a go?

So after mixing 8oz strong flour, 1tsp dried yeast, ¼oz salt and ½pint warm water I left the batter to "rise" while I watched Saturday Kitchen.

A quick addition of water to loosen the batter, a gentle fry in a pan and I was in heaven:

So it would seem that crumpets are dead easy to make and incredibly satisfying. I got six meaty crumpets from the batter enough for today and tomorrow.

I love the way that the batter transforms to the familiar pitted crumpet we know and love just by the addition of heat and butter:


  1. I have crumpets on my "to-cook" list and you've just nudged me a bit closer to trying them. Yours look fantastic!

  2. Thanks. You should definitely give them a try. They are unbelievably simple. I think the key is a really gently fry. It's about the only time I've exercised any patience while cooking!

  3. Your crumpets look mouthwatering. Trouble is you really need crumpet rings to make these - maybe should invest in some.

  4. Thanks very much.

    Agreed, rings are a pre-requisite for crumpet making. I got my Tala rings from Robert Dyas. A worthwhile investment of ~£3.

    It's the first time I've actually used them to make crumpets but used them for years for other thing.s

  5. Choclette read my mind, was just wondering if crumpet rings were a must. I might risk some free-form ones anyway, because these look too good to wait until I get around to buying some!

  6. Wow... brilliant! I made crumpets from the River Cottage Bread book and they said cook on a cast iron griddle... they weren't half as successful as yours! I must try again.. and this time, fry them. Thanks for the inspiration.

  7. @The KitchenMaid
    Free form crumpets! That's living on the edge. Well, as close to the edge as tasty traditional English treats go.

    Did you try it? How did it go?

    @Wendy@The Omnivorous Bear
    I can't understand how that would work on a griddle, surely the ridges let the batter escape? How confusing.

    Did you have a go at frying? Did they turn out better?

  8. hi, I was wondering if any sugar is needed for yeast to rise?

    1. Hi Faranak,

      No need for any sugar. It's a batter more than a dough.


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