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Crumpets with Salted Butter
Hot toasted crumpets riddled with holes, drowned in salted butter that runs straight through — best eaten leaning over the plate.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- Makes 8 crumpets
- Difficulty
- Moderate
- Era
- Victorian
Ingredients
- 250g strong white bread flour
- 300ml warm whole milk
- 1 tsp caster sugar
- 7g sachet fast-action yeast
- ½ tsp bicarbonate of soda
- 1 tsp fine salt
- Salted butter — lots of it
- Jam or Marmite, optional
Method
Oven150°C300°FFan 130°CGas 2
- Whisk the flour, sugar, yeast and warm milk to a smooth batter. Cover and leave somewhere warm for 1 hour until frothy and doubled.
- Beat the bicarbonate and salt into the batter with 100ml warm water.
- Grease crumpet rings (or large metal cookie cutters) and a heavy frying pan. Set over a low-medium heat.
- Fill each ring 1cm deep with batter. Cook 6–8 minutes until the surface is set and full of holes.
- Remove the rings, flip and cook 1 minute more. Repeat with the remaining batter.
- To serve, toast until the bottoms are crisp, then anoint with butter so it pours through the holes. Jam after the butter — never before.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.