Serving size:10
Total Time:


  • 1/2 cup whole milk
  • 4 oz plain flour
  • 1/2 cup plain flour
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 1/4 tsp bicarbonate of soda
  • 2 tsp dried yeast
  • 1 tbsp warm water
  • 4 oz strong white flour
  • 1 tbsp sunflower seed oil


Gently warm the milk and water together in a saucepan until hand hot, then remove from the heat.

Stir in the sugar, yeast and oil until dissolved; set to one side for 15 minutes, until the mixture is very frothy.

Meanwhile sift the flours and salt into a mixing bowl and make a well in the centre.

Pour the milk mixture into the well and stir thoroughly until the batter is completely smooth.

Cover with a clean tea towel and leave in a warm place for 45 minutes. Bubbles will cover the surface of the batter.

Dissolve the bicarbonate of soda in the tablespoon of warm water and stir into the batter, cover and leave for a further 45 minutes.

Oil 3 crumpet rings and a heavy frying pan or griddle with a little sunflower oil; put the rings on top of the pan and heat the pan to a moderate temperature.

Three-quarter fill each ring with batter and gently cook for about 8 minutes until holes form on the surface and the batter is set. If bubbles don’t form add a little more warm water to the batter.

Remove the rings and turn the crumpets over to cook for a further 4 minutes until golden brown.

Repeat the process until all the batter has been used.

Serve immediately, each crumpet spread with a large knob of butter.

Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012