Crumpets with honey are one of my favourite breakfasts or mid-morning snacks. They’re so comforting on a cold winter’s morning. Now I know that crumpets are rather inexpensive to buy but I’ll give making-it-at-home a go for everything I can at least once. The recipe turned out beautifully. If you have the time and would love to be able to say ‘I made the crumpets myself’, plus know exactly what’s in them then this recipe is for you. If you don’t have a lot of time then I’d recommend buying them.
As you can see, there aren’t many ingredients.
In a large bowl, mix up the flour, cream of tartar and dry yeast.
Make a well in the centre and pour in the water. Starting from the centre, gently stir the mixture until it forms a thick, smooth batter. Now it’s time for an arm workout, beat it by hand for 2 minutes.
Cover the bowl with glad wrap and leave it for 1 hour. I don’t know why I left the spoon in there, you don’t have to do that!
Now add the salt and beat it for another minutes to incorporate it all. Cover the bowl again and leave it to rest for 20 minutes.
Dissolve the bicarb in the milk and mix it into the batter gently. Now comes the tricky part.
You need to keep testing and adjusting to get the mixture to the right thickness. Place greased crumpet rings in a hot pan and spoon about 1/2 full with the batter. Just do one to start. What you’re looking for is lots of bubbles. If it doesn’t really bubble up then the mixture is too thick. You need to add some water. I added about 1/4 cup of water by the end to get the perfect crumpet.
When the bubbles begin to burst and stay open, remove the ring and flip the crumpet over. Cook for another couple of minutes on the other side. Repeat. Make sure that you grease the ring every time.
Cool the crumpets on a wire rack then toast and spread with your favourite spread. They freeze really well too. Enjoy!
I love my crumpets with cottage cheese and honey. How do you like yours?
Crumpets recipe from Fig Jam and Lime Cordial
- 240g bakers flour
- 240g plain
- 3⁄4 teaspoon cream of tartar, sifted
- 10g or 1 sachet dry yeast
- 500ml tepid water
- 7g fine sea salt
- 1⁄2 teaspoon bicarbonate of soda
- 140ml milk, at room temperature
In a large mixing bowl, stir together the flours, sifted cream of tartar and dry yeast.
Make a well in the middle of the flour and add the water. Gently stir with a wooden or silicone spoon to form a thick, smooth batter then beat well by hand for two minutes.
Cover the bowl with plastic wrap and allow to rest in a warm spot for an hour.
Add the salt and beat the batter for another minute to incorporate. Cover the bowl again and allow to rest for another 20 minutes.
Dissolve the sifted bicarbonate of soda in the room temperature milk. Stir this into the batter gently.
The thickness of the batter will determine whether or not the crumpets will set properly – if it is too thick, the crumpets will lack holes, but if it’s too thin, the mixture will run out of the bottom of the rings. You don’t want that to happen.
To test the batter, heat a frypan or over a medium-low heat until hot. Depending on your pan, you might need to add just a tiny bit of butter or oil to stop the batter from sticking.
Grease a crumpet ring and place it in the middle of the pan. Spoon batter into the ring.and allow the crumpet to cook over low heat.
If the test crumpet doesn’t form holes, you’ll need to gently stir a little more lukewarm water into the batter.
The cooking process involves a little trial and error. The crumpets need to be cooked until the tops are covered with holes and the bottoms are quite brown.
The original recipe suggests 7 to 8 minutes over a low heat for this stage.
Once the tops are covered with holes that keep their shape, carefully remove the rings and flip the crumpets over, cooking the tops for just a couple of minutes to set them. Re-grease the rings well after each use.
As the crumpets will be toasted before eating, be careful not to overcook them at this stage.