Homemade crumpets

I’m a firm believer that if you can make something yourself, chances are it will be 10 times better than anything you can buy.

For that reason, I hardly ever by pre-made cakes, biscuits or snacks, as the ones I make at home are tastier, (probably) more wholesome and I get the added enjoyment of making them.

I decided to see if the same theory would apply to crumpets, as I am rather a big fan of the shop bought variety but have never tried making them myself.

Making the batter was easy – stir it all together and let it rise, done. Cooking them on the other hand – not so much.

I don’t have any egg rings, so I used a metal biscuit cutter instead. I greased it well, as instructed, placed it in the frying pan and poured in the first spoonful of batter.

My first gripe with making the crumpets is that it’s a rather slow process, especially when you only have one ring and have to wash it and grease it between each use.

I was impressed with how the bubbles magically appear on top of the crumpets as they cook, but less magical was the faff of trying to get them out of the rings – no amount of greasing would help!

Eventually, I did end up with a plate of delicious, if not perfectly uniform crumpets. Were they better than shop-bought ones? Maybe a little, but for the amount of hassle and time I don’t really think it’s worth it.

Does anyone else regularly make their own crumpets, or are they just one of those things that are too easy and convenient to buy in?

Homemade crumpets (recipe from Delia online)

Makes 6-7

  • 112g strong plan flour
  • 1/2 tsp salt
  • 1/2 tbsp dried yeast
  • 1/2 tsp caster sugar
  • 140ml milk
  • 25ml water

Heat the water and milk until lukewarm, then sprinkle the sugar and yeast on top. Leave for about 15 minutes, or until the liquid has a frothy head on top. Sift the flour and salt together, then stir in the liquid yeast mixture until combined. Leave for an hour to rise.

Grease your egg ring / biscuit cutter / circular mould VERY WELL, and place in a heated frying pan, also greased. Pour one heaped tablespoon of the mixture in and spread to the sides of the ring. Leave on a medium heat for 5-7 minutes, until bubbles have appeared all over the surface.

Remove from the ring and flip upside down to brown the top, then set aside while you make the rest of the crumpets. Reheat in a toaster when ready to serve, and eat with lots of butter, jam, or whatever else you fancy.


3 thoughts on “Homemade crumpets

  1. crumpets!! love those nooks and crannies to hold the butter and jam. i’m highly amused that you persevered and decided to make them anyway even though you only had one ring.

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