There’s nothing quite like a warm homemade crumpet on a slow weekend morning — soft and springy underneath, crisp and golden on top, with all those little holes just waiting for melting butter. I’m Josh, the baker behind Wildes Bakery in Truro, and these are what I make for myself at the weekend when I’m not up before dawn baking for a market. They’re far better than anything shop-bought, and once you’ve made your own you won’t look back.
What you’ll need
You’ll need crumpet rings (smooth metal cookie cutters work just as well) and a heavy-based frying pan. The rings hold the batter while it sets and give you that classic straight-sided shape. That’s it — no special kit beyond that.
Ingredients
Makes 8 crumpets
- 225g strong white bread flour
- 1 tsp caster sugar
- 1 tsp salt
- 7g fast-action yeast
- 275g milk
- Sunflower oil or melted butter, for greasing
How to make crumpets
- Warm the milk in the microwave or a saucepan until it’s lukewarm — warm to the touch, not hot.
- Mix the dry ingredients in a bowl, then whisk in the warm milk until you have a smooth, thick batter with no lumps.
- Rest the batter, covered, for 30–45 minutes in a warm spot, until small bubbles appear across the surface. This is where the flavour and the holes come from, so don’t rush it.
- Grease your rings generously with oil or melted butter, inside and out, so the crumpets release cleanly.
- Heat a heavy frying pan over a low heat and brush a little oil or butter across the base.
- Fill the rings: set them in the pan and spoon in 2–3 tablespoons of batter per ring. The batter rises as it cooks, so don’t overfill.
- Cook low and slow for 10–15 minutes, until the tops are almost set and covered in holes. Low heat is the secret — too hot and the bottoms burn before the middle sets.
- Crisp the tops by sliding the pan under a hot grill for a couple of minutes.
- Release and serve: ease the crumpets out of the rings with a sharp knife and serve warm with your favourite topping.
Tips for perfect crumpets
- Get the batter right. It wants to be thick, but still just pourable — thick enough to hold in the ring, loose enough to spoon in and spread to the edges. Too thin and it’ll run.
- Be patient with the rest. Those bubbles on the surface are the yeast doing its job — they become the holes. If your kitchen is cold, give it the full 45 minutes.
- Keep the heat low. This is the number one mistake. A gentle heat lets the inside cook through and the holes open up before the base colours.
- Grease well. A well-greased ring is the difference between a clean release and a torn crumpet.
Crumpet FAQs
Why don’t my crumpets have holes?
Two usual culprits: the batter was too thick, or it didn’t rest long enough. Loosen it with a splash more milk and give it the full 30–45 minutes until the surface is bubbling.
Can I make crumpets without crumpet rings?
Yes — smooth, straight-sided metal cookie cutters do the same job. Just grease them well. Avoid anything with a non-stick coating that isn’t meant for direct heat.
Can I freeze homemade crumpets?
Absolutely. Cool them completely, then freeze in a bag. Toast straight from frozen — they’re as good as fresh.
What’s the best topping for crumpets?
Lots of butter is non-negotiable — I think we can all agree on that. After that, I’m firmly Team Jam. I know crumpet toppings are a surprisingly contentious business, so I won’t go starting any arguments by mentioning honey or a poached egg… but butter and jam is the hill I’ll happily stand on.