Traditional English Crumpet Recipe

Traditional English Crumpet Recipe

An English Crumpet is an ideal food cooked in an iron skillet or toasted over an open fire. Just add plenty of rich butter and jam or marmalade for breakfast, afternoon tea or a supper snack. My own memories are toasting crumpets on a coal fire whilst watching the original Dr Who series.
Prep Time 20 minutes
Cook Time 5 minutes
Proofing 1 hour
Course Afternoon Tea, Breakfast, Snack
Cuisine British, English
Servings 10 English Crumpets

Equipment

  • Muffin/crumpet rings.
  • Cast iron skillet.

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup water (warm to touch)
  • 1 cup milk (warm to touch)
  • 1 tsp sugar
  • 1 tbsp active dry yeast
  • 1/2 tsp baking soda
  • Pinch salt

Instructions
 

  • Begin by getting the yeast started. Stir the sugar in to the warm milk and then add the yeast. Set aside for 10 minutes or so until it looks frothy. That's the yeast getting to work.
  • Combine the flour and salt in a large mixing bowl.
  • Make a well in the middle of the flour and pour in the frothy yeast mix. Use a wooden spoon and stir until it forms a thick, consistent dough.
  • Cover the bowl with plastic wrap and set aside in a warm place for 1-2 hours. This gives the yeast time to do its magic. The dough should double in size and you should start to see the bubbles that help give crumpets their typical holes.
  • Now it's time to mix the baking soda in the warm water. Add this mix to the dough and beat the batter with a whisk. Leave the dough for 30 minutes in a warm place. At the end there should be lots of bubbles clearly visible.
  • Prepare the crumpet rings by lightly greasing the inside. Very important as it helps release the cooked crumpet.
  • Lightly oil the skillet, place the crumpet rings in the skillet and place over a medium-high heat.
  • Once everything has heated up fill the crumpet rings about half full with dough.
  • Crumpets should take about 10 minutes to cook, although this varies depending on the heat source and cook ware.
    What is important is not to have it to hot as you don't want to burn the bottom. This is particularly important if you're cooking over an open fire.
    If everything is going to plan you should see the batter rise and bubble. These are the important holes that will trap your butter and jam.
    As soon as the top of the batter looks cooked you have two choices.
    1. Take the crumpet out of the ring, flip it over and finish cooking.
    2. Remove the crumpet from the ring and finish cooking over the fire.
    Either way both sides should be a nice golden brown.
  • Crumpets should be eaten when warm and covered in plenty of butter and jam or marmalade. Honey and maple syrup are also good options.

Notes

Crumpets can be frozen and reheated.
Crumpets can be reheated in a toaster or over a fire. 
Crumpets should NOT be sliced. Eat the whole dripping butter and jam.
The longer you leave the batter (and if it’s warmer) should result in more bubbles and more holes to hold the butter and jam.
Tried this recipe?Let us know how it was!

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