12 March 2013

MOO Crumpets

I love crumpets at any time of year, but at over $2 a packet they have been crossed off my shopping list. I don't need to buy them anyway, they can be made using the ingredients I have in the pantry - and they are really easy!

Oh, and you will not believe just how good freshly made crumpets are - you'll never eat the bought ones again.

4 cups flour
2 teaspoons dried yeast
¼ teaspoon cream of tartar
2 teaspoons salt
1 teaspoon sugar
500ml warm water
150ml warm milk
½ teaspoon bicarb soda
Butter for greasing

Combine dry ingredients in a large bowl, make a well in the centre and add water slowly, mixing well until a thick batter has formed.

Knead well until thick and smooth . Cover and leave in a warm spot for an hour to rise.
Add the bicarb soda to the warm milk. Stir milk mixture into the dough, beating well so there are no lumps. The batter should look like thick pancake mix.

Grease  a frying pan and egg rings or crumpet rings and heat to a moderate temperature. Place 1 tablespoonful of mixture in each egg ring or 2 tablespoonfuls in each crumpet ring. Cook over moderate heat until bubbles rise, leave a little longer so the bubbles set slightly then turn crumpets and brown the tops.

After turning crumpets, remove the rings and re-grease. Then start the next batch cooking. This recipe makes about 45 egg ring- or 20 crumpet ring-sized crumpets.
Toast to serve. These crumpets freeze well.

Note: You can buy special crumpet rings from cookware shops for around $3 each. A cheaper option is to use 425g tuna cans that have had both ends removed.


  1. Hello,

    Thanks so much for this recipe, can't wait to try them.

    Happy days.

  2. You are very welcome! Once you've had really fresh crumpets, you'll never eat bought ones again - they are too delicious.


  3. Have you ever tried using the ubiquitous egg ring to make then? I made some a few years ago (can't find the reciep to compare) and they were next to inedible & I wondered if using a smaller ring may have contributed to the failure. The yeast mixture looked ok & I've made bread from scratch before so knew how it should look.

    1. Egg ring sized crumpets are too small for my hungry hoard, although that wouldn't really affect the end result, as you'd be cooking them for a much shorter time.

      The trick is to watch them carefully and watch the heat, and turn them when the bubbles are just starting to burst.

  4. May need a few more goes at making these. I have been using my stand mixer to mix and the batter looks good. My crumpets don't look like your ones. First batch I made I think the temperature was too high, they were a little doughy. 2nd attempt looks better, but I am still not sure. I get bubbles on the outside and some in the middle, but nothing like your photo. We will be sampling this batch shortly.


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