Bread & Yeast Recipes > Crumpets

How to make crumpets:
Crumpets were first recorded in the late 17th century. Their original name was crompid cake meaning a griddle baked cake which was thin and thus curled up at the edges during the cooking process. It is likely that the first crumpets were made with buckwheat flour.


1 1/4 pints warm milk
1 teaspoon caster/superfine sugar
4 cups (1lb) plain flour
1 sachet bread yeast (the sort that does not need to be pre-activated) enough for 1lb flour
1 teaspoon salt
lard for frying
1/2 teaspoon bicarbonate of soda
metal crumpet rings or metal biscuit cutters
(see measure conversions for more information)


- Sift the flour and salt and bicarbonate of soda together into a bowl.
- Add the sugar and sachet of yeast to the flour mixture.
- Gradually add the warm milk.
- Beat well until smooth (you may find that a hand-held electric beater helps).
- Cover and leave in a warm place until well risen.
- Melt a little lard in a large, heavy frying pan.
- Put the metal rings into the pan and when the fat is hot, pour enough batter mixture to 3/4 fill each ring.
- Cook until the surface of each crumpet is dry and has a network of holes on the surface.
- Take the crumpets from the metal moulds and cook briefly on the upper side.
- Repeat until all batter is used up.