• 1 tsp Bicarbonate of soda
  • 1 tsp Caster sugar
  • 15 g fast-action dried yeast
  • 175 – 200 g Flour, plain white
  • 1 tsp Salt
  • 1 Sunflower oil
  • 350 ml Milk
  • 150 to 200ml tepid water
At least four 7-8cm metal rings


  1. In a large clean bowl mix together the milk, water, sugar and yeast. Mix well and leave for 10 minutes.
  2. Add the salt, then add the flour slowly while whisking to create a smooth batter.
  3. Cover and leave in a warm place for 1-1½ hours for the batter to become frothy. It will expand so make sure you have the batter in a large bowl!
  4. Lightly grease a flat-bottomed pan and place it on the stove on a low heat.
  5. Grease some crumpet or egg rings and place on the warm pan. Pour using a ladle about 1 cm (about ½”) of batter into each ring.
  6. Cook gently until the top of the crumpet is dry and has a slightly rubbery texture – about 10 minutes.
  7. Remove the crumpets from their rings by running a thin knife around the bottom of the crumpet ring then turn them out upside down back onto the pan.
  8. Cook the tops of the crumpets for 1-2 minutes and remove from the heat.
  9. Clean and re-grease the crumpet rings. Re-grease the pan and continue making your crumpets.
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