About this recipe:Nothing compares to homemade crumpets. This crumpet recipe is from my mother. Making crumpets is easy, cheap and a fun project on a winter's day. Fresh out of the pan, eat them with lashings of butter and your favourite jam - they are so much better than shop bought. You can freeze the ones you don't want to eat immediately.
550ml full fat milk
2 teaspoons dried active baking yeast
2 tablespoons caster sugar
450g bread flour
2 teaspoons salt
butter or oil for greasing a fying pan
pastry cutters or egg rings
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Warm milk in the microwave or a saucepan until "finger warm", i.e. you can keep a finger comfortably in the liquid but it feels warm. If it is too hot, let it cool down.
Add the yeast and sugar to the milk, stir together well. Cover the bowl with a tea towel and set aside in a warm place to ferment for 10 minutes. A sunny spot is fine. If the yeast is not frothy after 10 minutes, tip it out and start again. If the milk was too hot it might have killed the yeast, or the yeast may be too old.
In another bowl, sift the flour and the salt together. Microwave for 10-20 seconds to warm the flour to "finger warm" (although this step is not essential, it just speeds up the process). Make a well in the centre of the flour.
When the yeast mixture has become frothy, tip it into the flour and using a whisk, beat the flour into the liquid using a circular motion. Beat the mixture until it is smooth. It should be like a thick globby batter, if it is too thick, add a little more milk but don't make it pouring consistency otherwise it won't hold its structure.
Cover the bowl and leave the batter in a warm place for 45-60 minutes to double its size.
Heat a heavy based frying pan to medium-high. Grease the bottom with some butter or oil. Grease 6 rings on the inside and put them in the frying pan to heat up. You can use egg rings (7.5cm) but I like the bigger (10cm) rings - you can get them at hardware shops in the camping section.
When the rings are hot, spoon into each one two large spoonfuls of mixture so that the rings are 3/4 full. If using egg rings, fill them to the top which is about one heaped tablespoon full.
Cook 5 to 7 minutes until the top is full of holes and no longer looks wet. Remove the rings with tongs. Using a spatula, flip the crumpet and cook on the other side for a minute or two or until golden.
Eat while still warm with butter and jam or your favourite topping.