Homemade Crumpets




1 Hour 40 mins


Milk, Gluten, Wheat


  • 500ml Milk
  • 400g Plain flour
  • 14g Fast-action dried yeast
  • 14g Golden caster sugar
  • 40ml Vegetable oil, plus extra for greasing


  1. Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and pinch of salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for approx. 1hr-1hr 30 mins or until doubled in size and very bubbly.
  2. When the batter has risen, heat the grill to high. Lightly grease the insides of metal cooks rings with oil. Heat a large non-stick frying pan over a low-medium heat, add 1tbsp. oil and put the rings in the pan.
  3. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for approx. 10 mins, until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If the pan has a heatproof handle, grill the top of the crumpets in the pan for 7-10 mins or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead.
  4. Repeat with the remaining mix.
  5. Can be made up to a day ahead, warm through in an oven at 140°c, if you’ve made them in advance.