Tuesday, 29 June 2010




1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted, divided
1 egg
1 cup plain flour
1/2 teaspoon salt


In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes.

Add the milk, 1 tablespoon butter and egg; mix well.

Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.

Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

(Thanks to Cynthia for pointing me in the direction of this recipe.)


  1. Oddly enough, crumpets are something I've never even considered making, despite the fact that Ian eats them on a regular basis. I shall have to reconsider.

  2. Yay!!!!!!!!!!!!
    You did it!
    I've been thinking about this for several days and today, it has crossed my mind several times...I guess because you were blogging about it...half a world away!!!!!
    ;^) ;^) ;^)
    Looks wonderful! Hope you enjoyed...now I am going to HAVE to make them again VERY soon!


Comments are always welcome.