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
- 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.
Prep Time: 80 minutes
Cook Time: 20 minutes
As a hint for those having trouble, I've found it easier to make them if you make a sponge first using all of the ingredients but only 1/3rd of the flour and add the rest of the flour later after it is nice and bubbly (almost like a sourdough bread made from a starter).