Warburtons Official Crumpet Recipe

Ingredients

• 150 g plain white flour
• 200 ml water
• 0.5 tsp salt
• 0.5 tsp sugar
• 1 tsp baking powder
• 1 tsp dried yeast
• water (a few ml's to activate the yeast)
• oil or butter (for greasing the pan and rings)

Steps

1. 1

   Add the 150g plain white flour, 200ml water, and 1/2 tsp salt to a mixing bowl.

2. 2

   Mix vigorously with a whisk for at least 5 minutes until your arm aches; this develops the structure of the crumpet batter.

3. 3

   In a separate small container, mix a few ml's of water into the 1 tsp dried yeast to dissolve it.

4. 4

   Add the 1/2 tsp sugar, 1 tsp baking powder, and the yeast mixture to the main mixing bowl.

5. 5

   Mix for another 30 seconds until you have a clear, smooth batter.

6. 6

   Cover the mixing bowl and place it in a warm place for 15 minutes. Ensure the bowl is large enough, as the batter will expand significantly.

7. 7

   Place a greased metal biscuit cutter or crumpet ring into the middle of a non-stick frying pan.

8. 8

   Pre-heat the frying pan on the hob using a medium-high heat setting.

9. 9

   Before cooking, give your rested batter a gentle stir to remove any large air bubbles.

10. 10

    Use a ladle to drop approximately 60g of batter into the cutter inside the pan.

11. 11

    Cook for approximately 4 minutes until the surface has set and bubbles have formed. Carefully lift the metal ring off the crumpet.

12. 12

    Remove the baked crumpet from the pan. If the top looks slightly gooey, you can flip it over in the pan for a few seconds to finish.

13. 13

    Allow the crumpets to cool, then toast and serve with butter.

Notes

Top tip: Make sure your mixing bowl is bigger than you need as the batter will expand during the 15-minute rest. If the top of the crumpet is still wet after 4 minutes, a quick flip in the pan will set it.

Nutrition per serving

• breakfast
• bread
• vegetarian
• british
• baking
• classic