Go Back


Servings: 12
Author: msmarmitelover


  • 220 g strong plain flour
  • 1 tsp salt
  • 1 tbsp dried yeast
  • 1 tsp caster sugar
  • 1/2 pint milk


  • Heat milk and 55ml water together in a pan until hand hot.
  • Pour into a jug, add sugar/yeast and leave for 10-15 minutes until frothy.
  • Sift flour/salt into a bowl. Make a well, pour in yeast mixture. Work together gradually. 
  • When you have a smooth batter cover the basin with a tea towel and leave to rise for 45 minutes. The batter will be light and frothy.
  •  You can then cook the crumpets either by greasing the inside of an egg ring or by dropping a large tablespoon's worth onto a hot pan. (I used the simmering plate on the Aga).