- February 2016
- Makes 10
- Hands-on time 1 hour, oven time 8 min, plus resting
Try our easy crumpet recipe. They taste much better than the shop-bought ones and take remarkably little effort – so you can bask in the glory of homemade!
And depending on the time of year, see if there’s a seasonal jam recipe you can top your crumpet with too.
- 1.7g (1g saturated)
- 18.5g (1.6g sugars)
Leave the crumpet batter somewhere warm in step 2, away from drafts, but don’t be tempted to put it anywhere too hot, such as near a radiator, or the mixture might overheat and collapse.
Be careful when moving the bowl of batter – if you slam it down or are rough with the spoon, you risk knocking out the air. Be gentle when spooning the mixture into the rings, too.
In step 4 the heat must be low enough to ensure the bottoms of the crumpets don’t burn before the tops firm up. If they’re on the lowest heat and they’re still burning, move the pan to a smaller burner.
Don’t be tempted to rush the crumpets as they’re cooking. Many recipes specify much shorter cooking times, but you’re looking to properly dry out the insides and create a solid, crisp exterior, so take it slow.
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