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Crumpets

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Also posting a recipe for English Muffins so that Seona can understand the difference and enjoy them both.

Also posting a recipe for English Muffins so that Seona can understand the difference and enjoy them both.

Ingredients

Serves: 8

Metric Cups
  • 450 grams plain flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons dried yeast
  • 300 millilitres milk (warm)
  • 300 millilitres water (warm)
  • vegetable oil
  • 15⅞ ounces all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons dried yeast
  • 11 fluid ounce milk (warm)
  • 11 fluid ounce water (warm)
  • vegetable oil

Method

Crumpets is a community recipe submitted by fishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need 4 crumpet 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 and pour into a large jug.
  • Heat a non-stick frying pan over a very low heat with a drop of oil. Wipe the pan with kitchen paper to remove excess oil. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until plenty of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
  • 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 while continuing to cook the remaining mixture.
  • You will need 4 crumpet 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 and pour into a large jug.
  • Heat a non-stick frying pan over a very low heat with a drop of oil. Wipe the pan with kitchen paper to remove excess oil. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until plenty of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
  • 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 while continuing to cook the remaining mixture.
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