If you have seen my Instagram page, then it’ll be no surprise to you that I have a slight crumpet obsession. In a stack with avocado & salmon, pizza crumpets, frumpets (french toast crumpets), used as soldiers for dippy eggs… I love them! I have been thoroughly enjoying the Christmas tree shaped crumpets that you can buy in the supermarket in November/December, but thought that I would try my hand at making some alternative shapes myself.
Here’s my homemade crumpet recipe (makes around 20):
In a large bowl, mix 350g plain flour, 100g self raising flour, 1 tsp. caster sugar, 1 tsp. salt and a sachet of instant yeast.
Gently warm 250ml semi-skimmed milk with 400ml water in a pan, then slowly add to the dry ingredients mixing well, until it forms a smooth batter. Cover with cling film and leave in a warm place for 2 hours.
After 2 hours, mix in half a tsp. bicarbonate of soda.
Meanwhile, heat a heavy based pan/griddle and lightly oil some crumpet rings, then place in the pan. If you want different shapes, I recommend using silicone egg rings (I have star and heart shapes).
Pour in the batter halfway up the crumpet rings and let cook for 5-7 minutes until bubbles start to form and the top looks set.
Carefully remove the rings and flip the crumpets over, cooking for another 3 minutes until golden brown.
Leave to cool completely on a wire rack, then serve or store in an airtight container (or freeze). These are best served toasted, with butter/toppings of your choice.