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Warburtons are a family bakers based in the UK and this is the recipe for their famous crumpets, which they have graciously decided to share.

The crumpets are easy to make. The batter does take some beating, but if you have an electric mixer or a food processor with an egg beater or paddle attachment you can save your aching arm muscles.

Crumpets are delicious toasted, slathered in butter and jam for breakfast or topped with ham and fried eggs for a tasty lunch or supper.

Makes 6


150 g plain white flour
200 ml water
½ teaspoon salt
½ teaspoon sugar
1 teaspoon baking powder
1 teaspoon dried yeast


Place the flour, water and salt in a medium sized mixing bowl. Mix vigorously with a whisk until your arm aches (at least 5 minutes) to create your crumpet batter.

Mix a few ml’s of water into your dried yeast.

Add sugar, baking powder and yeast mixture to bowl and mix for another 30 seconds until you have a clear batter.

Cover the mixing bowl and set aside in a warm place for 15 mins.

Place a greased metal biscuit cutter into the middle of a non-stick frying pan. Pre-heat your frying pan on a hob on a medium-high heat setting.

Stir the batter to remove any large air bubbles. Use a ladle to drop approx. 60 g batter into the cutter inside the pan.

As the crumpet cooks the top will start dry and lots of little air bubbles will break to the surface. This should take around 4 – 5 mins. Carefully lift the ring off the crumpet.

Remove baked Crumpet from pan (if the top looks a bit gooey flip over in the pan for a few seconds)
Set on a rack to cool. Repeat the with the remaining batter.

To eat, simply pop in a toaster or place under the grill until the top is golden.

Once cold they will store in a plastic bag for a few days or they can be frozen to enjoy at a later date.

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