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Traditional English Crumpets

Traditional English Crumpets

115g (4oz) white bread flour
115g plain flour
1 teaspoon salt
½ teaspoon bicarbonate of soda
1 teaspoon dried yeast
1 teaspoon caster sugar
1 tablespoon sunflower or veg oil
150ml (1/4 pint) warm milk
300ml warm water


1 large mixing bowl
Hand Whisk
Measuring scales
Flat griddle or frying pan
Pastry cutters or cookie cutters, flat ones not crimpled edges

Put all the dry ingredients into a large mixing bowl then add all the wet ingredients. Stir to make a batter. Then vigorously beat the batter for 5 minutes. Cover with cling film and leave in a warm place for 1 hour. (The airing cupboard is a good place, but if there are no warm spots in your house this time of year put the bowl under the oven and turn oven on low. I put mine in the oven and turned it onto to 25 degrees, but don’t let it get too hot, you mustn’t kill the yeast.)

After one hour remove cling film and beat again for another minute. You should see tiny little bubbles rising to the surface.

On a flat griddle or frying pan heat a tiny bit of oil and then wipe around the cookie/pastry cutters with some kitchen roll dipped in oil. When the pan and cutters are hot add about half an inch or 1cm of batter to the cutters. Don’t move them now. Cook for about 5 minutes or until the surface is set and there are tiny bubbles. Carefully remove each ring with oven glove and flip over crumpet to gently cook the other side for about 1 minute. Transfer to a wire rack to cool slightly before smothering it with butter and whatever else takes your fancy. You can store these in the fridge covered and then reheat under the grill later on, although I’ve never had to do this!

Anne Northfield | Private Chef | +441622206259

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