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This recipe is in categories Edwardians and WW1, Baking, Picnic, Snacks,
About this recipe:
Difficulty: 5
Preparation Time: 1 hour 20 minutes
Cooking Time: approx 10 minutes for each batch of crumpets
Number of servings: Makes 10 -12
Serving suggestions: Hot with butter

Crumpets often appear in writings about the Edwardian Era. A food particuarly linked with children and the Edwardian nursery. The crumpets were toasted, using a toasting fork, in front of the fire in winter. Crumpets are great toasted, so why not try the recipe for yourself.


Making and cooking it
  1. Warm the milk and water together in a pan
  2. pour into a jug and add the yeast and sugar
  3. Leave in a warm place for 15 minutes
  4. Sift the flour and salt into a large bowl, then make a well in the centre
  5. Pour in the warm milk and yeast
  6. Mix everything together until you have a thick, smooth batter
  7. Cover with a tea towel or cling film and leave in a warm place to rise for about an hour until it's a light, spongy texture and batter has doubled in size
  8. Grease the griddle pan and crumpet rings
  9. Heat griddle over a very low heat
  10. Then add the crumpet rings to the pan and leave to heat up for a couple of minutes
  11. Spoon 4 tablespoons of the mixture into each ring
  12. Leave to cook until plenty of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes
  13. Carefully remove the hot rings and turn over the crumpets to cook for a further minute or two on the other side
  14. Sit the first batch of crumpets on a wire rack while continuing to cook the rest of the mixture
  15. Serve straight away with butter and jam, or toast later