NZ Woman's Weekly

Homemade crumpets

I was reminded of these crumpets just the other day when a man I was talking to said he loved them and made them for his son every weekend. These would make a perfect Mother’s Day breakfast.

  • Yeast mixture
  • 125ml water
  • 125ml milk
  • 2 tsp caster sugar
  • 2 tsp dried yeast (not Surebake)
  • Flour mixture
  • 1½ cups flour
  • ½ tsp salt
  • Baking soda mixture
  • ½ tsp baking soda
  • 125ml warm water
  1. For the yeast mixture, gently warm the water and milk until it is at room temperature. Do not make this too hot or you will kill your yeast. Stir in the sugar until dissolved, then sprinkle the yeast over the top and gently mix in. Leave in a warm place for about 10 minutes.
  2. In a bowl, combine the flour and salt and give it a good stir with a whisk to fluff it up. When the yeast is ready, make a well in the centre and add the yeast mixture, stirring until you have a dough. Cover with a tea towel and set in a warm place to rise for about an hour.
  3. Combine the baking soda and the water. Stir this into the dough gently. You will find that the dough really doesn’t want to accept the baking soda mixture, but keep at it until it is mixed together and has formed a thick batter.
  4. Cover with a tea towel and leave to rest for 30 minutes.
  5. Get a large frying pan or a griddle and grease it with oil or butter. Also grease your crumpet rings. Use a medium to low heat and place the rings on the pan. Pour enough batter into each so that it comes up just 1cm on the rings. Don’t fill the rings or you will get huge crumpets! Cook gently until the bubbles appear and pop, then take the ring off and flip over to cook the bubbled side just for a minute or so until it is golden.
  6. Put on a wire rack and serve while hot with lashings of butter.


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