Home-made Crumpet Recipe for a Tea Time Treat
Noun: Chiefly British
1. A round soft unsweetened bread resembling a muffin, cooked on a griddle or the like, and often toasted.
2. British Slang: An attractive woman.
Origin: Anglo-Saxon 1350–1400; short for crumpetcake, curled cake, equivalent to Middle English crompid (past participle of crumpen, variant of crampen. which is to bend or curl)
It snowed at the weekend, large feathery flakes started to fall at about Midnight on Saturday, just as I was making my way to bed and they obviously continued to fall throughout the night, as I awoke at six o’clock in the morning to a strange muffled silence and a shimmering bright light that was streaming through the window. My first thought was for my hens, the Coronation Chickens as I call them. They have an old stone outbuilding as their hen hut and I was worried that the snow had crept up past the doorstep…….so I shot down the garden, crunching through virgin snow with a fire place shovel in my hand and a kettle of warm water. But all was fine, I opened their door and waited for them to stream out as they normally do. But these clever little ladies were having none of it and they viewed the white stuff with growing suspicion and sat on the door step! It took a twitter conversation with a fellow hen owning friend and several hours of cajoling before they finally left via a special straw strewn path! That is my speckled hen Deirdre you can see above, making her first steps on to snow, which, she had never seen before, and then the delightful trio of Rita, Mavis and Deirdre making their way out of the run via the straw path below!
What does snowy weather mean? Baking and oodles of comfort food, all eaten with lashings of hot tea. As I lit the Aga and pondered on what to have for breakfast, I thought what better than home-made crumpets, and it would give me a chance to use my lovely old vintage griddle too……..a gift from my husband last year. I have made crumpets before and they are so MUCH better than shop bought crumpets, as well as being such a rewarding and comforting snack for breakfast, tea or supper.
Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what’s the difference? That’s a good question. They’re all cooked on a griddle (girdle) or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle/girdle or in a skillet. They are always associated with traditional English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share many characteristics, they are in fact very different. Classic crumpets have a smooth round bottom which is dark brown and a top that is covered with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or fruit curds – although I always think butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The imagery of toasting crumpets over a fire is often associated with cosy rainy days inside old fashioned parlours, and is famous in British fiction, especially in Enid Blyton books. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the similarities between the two. Crumpets are simply brilliant fireside fodder for a cold winters day and I love them with all sorts of toppings as well as just simply buttered in the hot buttered crumpets sense! So without further ado, I bring you Crumpets! Easy to make and the ultimate in comfort snack food. See you later with MORE winter warmers, Karen.
|Prep time||1 hour|
|Cook time||30 minutes|
|Total time||1 hour, 30 minutes|
|By author||Karen S Burns-Booth|
- 450g strong plain flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 7g fast-rising active dry yeast ((One sachet))
- 300ml warm milk
- 300ml warm water
- 1/2 teaspoon bicarbonate of soda
- Vegetable oil (for greasing griddle and crumpet rings)
Much better than shop bought crumpets, these are easy to make and make a rewarding and comforting meal for breakfast, tea or supper.
|Step 1||Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased. |
Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film. Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
|Step 2||Heat a non-stick frying pan, or a greased griddle over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.|
|Step 3||Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.|
|Step 4||Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.|
|Step 5||Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast batter).|
When you mentioned these on Twitter earlier I couldn’t wait to read the recipe 🙂 I’ve heard all sorts of horror stories about crumpets but it sounds like they’re really easy to make. Although I absolutely love crumpets I’ve never tried to make my own – bookmarking this recipe and planning to try this weekend. Yum.
Thanks so much! They are really very easy to make and the only tip that I think is very important to share again, is that the rings need to be very well greased. Just shout if I can help with anything…..Karen
Becky Thorn says
These look really lovely. I make crumpets but I don’t possess crumpet rings. The urge to make them was so great that I couldn’t wait until I’d been shopping. I took the top and bottom off several tuna cans waiting to go in the recycling and that worked just as well.
Thanks Becky. Your tuna can idea is JUST perfect and works so well….my rings are in fact egg poaching rings, only 99p from Wilkos for 2! Karen
Great idea! I have four empty tuna tins waiting to go in the recycling and until I read your post, I was cross with myself for missing the recycling this morning!
KEEP those tuna cans for next time Michelle! xx
Fuss Free Helen says
Goodness me they look so so good Karen.
Thanks Helen, they are easy to make and you know what has gone into them too….all gone now. Karen
Sylvie (A Pot of Tea) says
Ho Karen, how wonderful. I have crumpets most mornings, but have never tried making my own. I’ve been meaning to ever since I saw the Hairy Bikers do it.
Missed the hairy bikers making them, bet they were great entertainment as they were making them! They are easy so you should give them a go Sylvie.
Sylvie (A Pot of Tea) says
*Oh, not Ho!
Oh boy they look goooood! You win me over every time 🙂
Thanks Mari – love winning people over!
crumpets are looking fabulous
Thanks, they tasted great too!
Mark Willis says
Not just a recipe, like so many blogs I read, but a positive eulogy, complete with full explanation (including the Old English derivations, no less); I love it.
P.S. I love crumpets too.
Why thank you Mark, glad you enjoyed the etymology as well as the recipe! Karen
wow, home made crumpets, i’ve not made these before but I love crumpets!!!… Im going to make these at the weekend… they look amazing!!!
Easy peasy to make Dom and also much better than the shop bought ones too!
Charlotte @gofreecakes says
Fantastic, Karen. These look delicious. A Lakeland trip is on my to do list tomorrow to get some rings and then I can get started! I love your griddle – what a thoughtful gift! Charlotte x
Yes, a great gift, I also got a copper preserving pan for Christmas too……the crumpets were fun to make and better than commercial ones too.
What Kate Baked says
If I only ate one tea time treat for the rest of my life, crumpets, slathered in melting butter, would be it! Love, love, love the photos!
Thanks Kate! Gotta love a hot buttered crumpet!
I was looking for a perfect little crumpet recipe recently and didn’t end up making any. Now I can! Love these butter and Marmite ‘sponges’ and yours look terrific. A must-make treat for the weekend. So cute about your henny pennies. Ours are old hands with the snow, but I’m sure they would love the luxury of a straw carpet! Actually we do throw around more straw and untreated wood chips to keep their tootsies from freezing, otherwise they look like flamingos, taking turns putting a leg down at a time.
LOL! Kellie, you did make me laugh with your Henny Penny tale! My hens are just babies and have never seen snow before and they were just so funny at first. By the end of the day, they were scratting around in the snow and eating frozen grass. Do let me know if you make the crumpets and shout if I can help with anything at all! Karen
There’s nothing better than a good crumpet! I LOVE them and had no idea how to make them so this is wonderful! Your chickens look lovely – not at all bothered by the snow!
If you have time, do try to make these Mary! They are easy make a wonderful tea/supper dish.
Hot crumpets are comfort food at its finest! Your poor snowy chickens – hope things thaw out quickly and the temperature rises soon!
My hens are much braver now with the snow Ruth! Bless them!
So imperssive, I can just imagine once you make your own crumpets you will never go back to shop bought. I love your photos showing all the beautiful bubbles inside the crumpets….perfection!
Thanks Laura, these are REALLY lovely and have a nicer texture than the usual shop bought ones! Karen
Janice (Farmersgirl) says
I have only once made crumpets and they stuck to the crumpet rings! Mind you I think they were cheap ones. I do love all those girdle cooked tea time treats. Pancakes (we just call them pancakes in Scotland)are so easy to make and there is nothing better to have with butter straight off the girdle. I’m making myself hungry just thinking about it!
Yes you are SO right Janice – this recipe can go horribly wring if the crumpet rings are not greased properly…..I managed to get mine out with ease this time!
Oh, such delicious look crumpets Karen and such a pretty plate they are on and you’ve got crumpet rings and a griddle and an aga and some very beautiful hens – I’m just off for a sulk!
LOL! You make me laugh! Those are NOT crumpet rings though, they are egg poaching rings, only 99p for a pack of two from Wilkos! XX
A Trifle Rushed says
Karen, another thing I’ve never made, they look scrumptious! I have deep griddle envy, I really need one! (I do have a copper preserving pan though, but prefer my very deep steel one, less chance of scalding my self!). Jude x
LOL! Griddle envy! Mine was a very thoughtful gift from Malcolm last year!
simran kamath says
LOVE this post!now i desperately need to go and buy the rings……the crumpets look mouthwateringly good….you hens are soooo cute…..is it tough to rear them?
Thanks! Do try to get the rings as these are wonderful!
Fabulous chicken photos! I love them 🙂 Do they get to try the crumpets too? I have made a couple of times and mine come out blind. I will try your version and see if I have better luck – I love crumpets really well toasted with butter and marmite, or with jam, or with cheese or with… oh I’d just better get on with it !
Thanks Joanna, I love my hens, and they do get the crumpets sometimes, when and if there are any left that is. DO try these, they certainly worked for me! Karen
For someone who is decidedly anti-crumpet, I must admit – these do look pretty yummy! I’m torn now! Love the little straw path set up for your hens too.
LOL! Hopefully these may change your mind Hannah……
These look absolutely scrummy and not too difficult to make! I might need to make these one Sunday for a treat.
I normally eat my crumpets either buttered or with homemade jam, I love when the jam soaks into the holes… I am actually salivating right now! YUM!
Thanks Nelly! They are very easy to make and the results are amazing. Love the holes for butter capturing!
Elly @ Nutmegs, seven says
Oh wow, these look incredible – so fluffy and doughy! I have never yet got round to making homemade crumpets, even though I bought crumpet rings specially years ago, but this post has made me realise what I’m missing…!
Thanks Elly! The texture was so much better than the rubbery commercial ones you buy and I was really pleased with the texture.
They’re so lovely! I’m definitely going to go get my hands on some of those crumpet rings. I’m pretty sure I’ve seen them around here.
They are so easy to make and worth buying the rings if you can find them.
I rather enjoyed being assigned your blog for the SRC this month! Your doing a great job here… though I’ve never eaten a crumpet in my life until I made these…. I have to say they were quite tasty!
THANKS Carrie, I will pop over to see how you managed with them! LOVELY to meet you too! Karen 🙂
Oh my goodness – I don’t think I have even contemplated making my own crumpets – even though I love them. I have everything required although I would love your antique griddle plate.
I LOVE my griddle – it was a birthday present from my husband from a local antique shop!
Katie (The Muffin Myth) says
Gorgeous! I love crumpets, but live in a sadly crumpetless country. I must get my hands on some of those rings and try them out (English muffins too). Any idea where to buy the rings online?
Thanks Katie, if you live I a crumpetless country, you must make them! I have found some crumpet/muffin rings on Amazon, the UK site, but they post overseas, here: http://www.amazon.co.uk/s/?ie=UTF8&keywords=crumpet+rings&tag=googhydr-21&index=aps&hvadid=9036704341&hvpos=1t1&hvexid=&hvnetw=g&hvrand=141993846913756214&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_iv1mr61l0_b
So, hopefully you can get crumpet making!
Goodness Karen, you do know how to get our mouths watering. Who wouldn’t love to get out a toasting fork, stick one of your home made crumpets on the end, toast it over an open fire, slather it with butter and then savour it with the butter dripping down their chin – well I certainly would anyway.
And I can’t believe it’s been snowing up your way or is it down your way? Which country are you in? Your girls look very sleek, well groomed and beautiful.
This is Yorkshire, but not now, was a post I wrote in February this year and I shared the link again as I made crumpets for tea! My girls are beauties aren’t they? The little devils, they led me a merry dance trying to get them in to their hut last night! Karen
I always wanted to do crumpets, but never got hold on suitable egg or crumpet rings.
Fiona Matters says
I was hoping you had a crumpet recipe – I adore crumpets but am still trying to find the perfect recipe. So much fun to make on a cold Saturday morning. Yours look really good with all the air holes! I can’t wait to try these out.
Hi, I tried this recipe however my crumpets didn’t come out light and airy – they were still wet and raw inside. I tried several temperatures and still couldn’t get it right. Any tips please?
Sorry these did not turn out, maybe you over filled the rings? If they are to thick, it will take longer to cook. A lower and slower temperature is best, I cannot say what temperature, as I cook mine on top of my Aga and on gas sometimes too. The griddle or pan can make a difference too, the thinner it is, the quicker the heat will conduct and they will brown before cooking right through – you need a heavy cast iron pan or a griddle pan. I really hope this helps,a s I never have a problem, but I DO have a cast iron griddle, which is best! Karen
Christina | Christina's Cucina says
These look beautiful and delicious, Karen! Your recipe is very similar to Mrs. Beeton’s, which is the one I use, but then again, I’m sure all crumpet recipes are relatively the same, however, your photos are outstanding! 🙂