Monday, October 24, 2016


Crumpets are griddle/ skillet cooked leavened and spongy round breads which are an English tea-time favourite. These are very different from English muffins. "Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped in jam or clotted cream, although butter is the traditional crumpet topping.
 Crumpets are never split, unlike English muffins, and they have a slightly bland flavor and spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction.
 For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough."

 (Information Source: Wisegeek)
 Recipe adapted from -  Not Quite Nigella and A Life (Time) of Cooking.

 Milk ......  1 and 1/2 cups
Sugar .....1 and 1/2 tbsps
Active dry yeast.... 1 and 1/2 tsps
All purpose flour .....1 and 3/4 cups
Softened butter .....1 and 1/2 tbsps
 Salt ....1/2 tsp
Baking powder .....3/4 tsp
Water (if necessary) 1/4 cup
Butter or oil to make the crumpets 1 tsp


Warm 1/4th cup of milk and dissolve the yeast and sugar. Set aside until it bubbles.

Now add the flour, butter, salt and the remaining milk.

Whisk to make a smooth batter of pancake consistency.

Cover and let it rise again for about 45 minutes.

Check the thickness of the batter and add a little milk if needed. It should be of pouring consistency. Add the baking powder and mix well.

Grease the edges of a ring mould (cutter). Spoon a tsp of oil on the griddle and place the mould on it. Spoon the batter into it until 3/4th high as it will rise while cooking.

Cover the skillet and allow to cook on medium flame. It takes about 5 minutes.When done the crumpets should have holes on them and look dry while the bottom is golden brown.

Now carefully remove them from the rings using a sharp knife and cook the other side lightly for about a minute or so. Repeat this process to make all the crumpets.

Serve with butter at tea time.

You may serve them with any other topping also if you like. I have served them with berry compote and cream.

This recipe makes about 12 crumpets of 3' size

Recipe by Aparna Balasubramanian - We Knead To Bake # 43

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  1. They look so spongy and delicious.

  2. The crumpets look so tempting. I've had the ready made ones but they sometimes tend to taste a bit dry.Hopefully will make them soon as now I have the rings.

    1. Mine came out nice and soft.. do try them.Thanks Mayuri

  3. I used enjoy crumpets so much, with lots of butter and jam, sometimes I used to sprinkle Achar masala on top..Yours looks so tempting, I might grab a packet from the shop :P

    1. LOL.. even I try eating odd stuff with pickles.

  4. I have never attempted crumpets at home, they sound too difficult to me but your recipe is really good with all the step by step instructions.


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