Crumpet Recipe

Makes 20
45 minutes


  • 250g of plain flour
  • 10g of fresh yeast
  • 250g of whole milk
  • 20g of honey
  • 125g of water
  • 1 pinch of fine sea salt
  • 10g of malt vinegar
  • vegetable oil, for greasing the rings and the pan


Put the flour in a large bowl. Break up the yeast on top and rub into the flour using the flats of your hands – as if you were washing your hand
Add the milk and honey and mix together to form a thick batter
Cover with a baking cloth or large freezer bag and allow to rest for at least 30 minutes until the batter bubbles up
Warm the water, salt and vinegar in a small pan then remove from the heat, stir into the batter and mix gently. Leave to rest, covered as before, for a further 20–30 minutes
Cook the crumpets in batches. Grease the rings and coat the base of the pan well with vegetable oil. Put the rings into the pan and place over a low–medium heat – you want the oil in the pan to be hot, but not sizzling
Use a ladle to fill each ring to just below the rim; cook for 10–12 minutes until the crumpets are light golden underneath but still quite white on top
Leave to cool and then toast them before eating with butter