I sat on this recipe for months literally, trying to find an opportunity where I would have two whole hours to make breakfast. Not surprisingly, it took a while to get a chance to do this. I have possums to either blame or thank for this. Either a possum or a small serial killer hiding in the ceiling. I was awoken at 4am by a strange scratching sound. Actually I was woken by my husband who loves to do diving triple back flips in his sleep making the bed seem like a waterbed. And whilst I was trying to get back to sleep I heard an strange scratching sound which scared me. It was definitely in the house so I woke him and he went to investigate without a weapon despite me trying to give him one (ok a laundry basket won’t offer you much protection). The alarm was still on and after a lot of investigation, we concluded that the scratching was coming from the ceiling cavity.
I was most definitely awake.
And what I like to do when I am woken at ungodly hours is bake. I feel I should at least get a food reward for being up so early. And so I did, with a bit of a false start where I had difficulty dissolving the yeast in the milk. I ended up needing more milk than the 2 tablespoons specified in the recipe and I threw out the greying lump of yeast that I had managed to make and started again with 1/2 cup of milk. The rest was fairly smooth sailing especially once I starting greasing the egg rings. If you eat them straight away, they’re divinely fluffy and gorgeously although once they cool they become a bit more traditional crumpets although much fresher. And instead of dripping honey on them, I used a chestnut syrup, made when I did my 4 day stint in foodie rehab, making Marron Glaces. My husband happily wolfed down 10 of them before bypassing lunch.
On a related note, we had possums in our previous house, as my father, in a streak of brilliance (not!) stored the bird seed in the ceiling cavity. Yes, seriously.
If you’re interested in a bit of background knowledge on Crumpets, Vogue forum member Pinyata who works at the Tip Top factory that makes crumpets had this to say:
I’m working at Tip Top at the moment. And I do believe that Tip Top is the only company to make crumpets in Australia. I’m not really sure why, but there doesn’t appear to be anyone else that I can think of.
Now here’s a story for you, I’m not sure if it’s 100% true, but I’m prepared to make bet that it is. As I mentioned crumpets are notorious for going mouldy very quickly, and this is because they are only partially cooked. Unlike all other baking processes, the top surface of the crumpet isn’t heated above 60degC, so it doesn’t kill off all the bugs and bacteria that is living in the batter. And to make matters worse, since they are heated, it creates a warm moist environment, which is perfect to harbour the growth of bacteria. So by the time it’s packed it already has elevated bacteria levels, and so it doesn’t take long for there to be an outbreak, which can be seen as the mould.
This means that they have a very high return rate of mouldy product, which costs the business money. So they put their noggins together and tried to come up with a way people could have the taste and texture of crumpets, but also cook them fully so as to alleviate the mould issue. And this is when the crumpet toast was born. They don’t make it on this site, but I think it’s made in the NSW site. One of our engineers commissioned that plant, so I’ll ask her.
Now the reason why the crumpet toast is the solution, is because as you can see, it’s more like a baked loaf of bread. This means that it has been through the ovens and heated to over 60degC and all the bacteria is killed off.
So over the last few years the food technologists would have been scratching their heads and experimenting with a way to come up with a batter that could be baked, and have the same taste and texture as a normal crumpet. I personally think they have done a very good job, since it’s very close.So that’s my belief as to why the crumpet toast was invented. Purely to extend the shelf life of the product so that it becomes more profitable.
Crumpets
(makes 25-30 small ones using egg rings – I made a half lot of 16)
- 750ml (3cups) milk
- 1 teaspoon caster sugar
- 7g (1 sachet) dry yeast
- 30grams/1oz butter
- 500grams (3 2/3 cups) plain flour
- 1 teaspoon salt
- egg rings and extra butter to grease pan and rings
Cooking time: an hour to rise, an hour to cook
Risen dough
1. Warm the milk gently sot hat it feels the same temperature as your finger. Too hot and you’ll kill the yeast. Dissolve the yeast in 2 tablespoons of the milk (I needed 1/2 cup of milk to do this). Mix the flour and salt and stir i the milk and butter then the yeast. Stir until it’s an even, fairly thick batter. Cover and leave to rise about 60-90 minutes in a warmish place covered with a tea towel (since it is cold and there is no warm place or sun at 4am, I placed the bowl in a larger bowl with warmish hot water). It should be bubbly and able to be poured, though slowly. Transfer to a large jug.
2. Grease egg rings and a griddle or a large heavy based frypan. A spray oil works wonders but butter tastes a lot better. Heat gently over a medium flame and pour mixture about 2/3 of the way up the egg rings (my mixture wasn’t thin enough to pour, more just dollop and spread to the sides). They will continue to rise to don’t overfill. Cook for about 6-7 minutes on one side, so the top gets a few holes and has started to dry out, but beware the base doesn’t get too dark. A lower heat helps but too low and the bubbles don’t form as well. If they’re not forming the holes, add a touch more milk to the batter. Remove egg rings and turn over (I prefer to turn and then after a minute remove the egg rings so that they try and stay round as much as possible). Cook for 2 minutes on the other side to brown.
Recipe from Matthew Evans’ The Weekend Cook
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43 Comments | Add your own
Yay for crumpets! They’re a bit of a labour of love, but totally worth it, in my opinion.
These look really, really good Lorraine!
Hi Y-Yep I agree, there’s nothing better in the morning (or mid morning by the time you’re done with making them) than a fresh crumpet!
Hi Maria-Thanks so much! They were indeed
these look scrumptious! sounds like a great alternative to pancakes – looks like i know what i’m having this weekend!
so was the culprit actually a possum? that would completely freak me out!
meanwhile, i’ve never in my life had a crumpet (although i do like to say the word)(crumpet), but yours look mighty enticing. i need to find some crumpets and eat some crumpets soon. crumpet.
Oh yum! I always thought crumpets couldn’t be made at home! They look lovely to bite in to. Will give this a go one day. Thank you!
I tried making crumpets once and they drove me crazy. It was Bill Granger’s recipe, and I didn’t think it was worth the time and trouble. Yours look fantastic though!
i love crumpets…so perfectly delicious for breakfast…i’m not sure if i’d manage the two hours in the morning pre-breakfast…but i bet they’d be just as good with some afternoon tea…now that i could do!
Hi cyn-Sometimes only spongey soft risen goodness will do!
Hi grace-Every time I hear crumpet I recall Andy from Little Britain calling his snake Crumpet, a most un-snakelike name
We never really figured out what it was (we couldn’t be bothered getting a ladder to climb in the ceiling. So I can only guess it’s a possum!
Hi Maria-I was the same, I never considered making them until I saw how easy it was
You’re more than welcome!
Hi Lisa-Oh no! What a bummer after spending so much time on them
Definitely give this recipe a try and if you do please let me know how you go!
Hi airy fairy-I know, the 2 hours was hard to find
Yes actually they would be great for afternoon tea, great idea!
Re: the ‘Tip Top’ comment: Gosh.. I bought two packets of crumpets today..and thought Crumpet toast was just a gimmick. I’ve frozen a pack.. and had a couple of slices before, toasted with strawberry Philadelphia cream cheese. Indeed crumpets go mouldy quickly. I thought it was because it had little preservatives, but not true!
Hi Maria-Yes I thought it was rather eye opening, even though it’s a theory it makes sense!
These look so appetizing! I just made English muffins, a cousin of the crumpet, with a recipe that lets the dough rise overnight. Then in the morning you just need about 40 minutes: 20 minutes for shaping and resting, and 20 minutes for cooking in a pan. Maybe something similar could be achieved with crumpets, so you don’t have to get up so early?
Hi Astrid-Sounds good, anything that means that I can sleep in a bit more is good by me!
I can imagine they are quite similar!
Cool, will have to try that. I have been making crumpets with my sourdough starter lately, which is fast and easy, I found the recipe at http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R58
I would like to make the plain yeast ones, just out of curiosity to see how they compare with the sourdough ones. And because you made very good pictures and made me hungry just looking at them ^^
Karen
Hi Karen-Interesting, I’ve never tried sourdough crumpets! Thanks for the recipe, I don’t have a starter but I should really give it a try
I have always wanted to know how to make crumpets!
I really want to try now!
Duckey x
Hi Duckey-For some reason I thought you might need special crumpet making tools so I was pleasantly surprised to see that it didn’t. They’re really worth it
I am a greek australian living permanently in Greece and I just craved for a crumpet. Great recipe, congratulations and thanks for reminding me of past great tastes.
The mysterious plants is “Cat’s Tail Vine”.This is from Philippines.Am your avid viewer in your site.
I got the caster sugar out, and didn’t use it. Is it supposed to be in the recipe somewhere?
This is the third or fourth time I’ve made crumpets, always this recipe, and always forget about the sugar until the end.
Just made a batch of these babies. What a triumph!!!! A labour of love but well worth the effort and none of the faffing with rasing agents to make sure you get the crumpet-y holes too ;0)
Yippee – Hubby thinks I’m a super star lol
Hi there. Checking out your crumpet recipe. I will try it out in as few minutes. Suggest you try buttered crumpet, honey and thinly sliced tasty cheddar. Yum
Hiya, these crumpets look lovely! Just a question though, I was thinking it’d be nice to make a big batch and throw them in the freezer but would that be alright ?
Mixed ‘em, cooked ‘em; my ravenous pack of hungover twenty-somethings loved ‘em. Top job. Glad I found your site in my search for crumpet recipes. Totally bookmarked you. Cheers.
I don’t buy crumpets because of the preservatives in them. My son gets tummy aches with it. Then I read the article you linked to about the reasoning for crumpet bread, and I swore I would never by crumpets again.
I have made crumpets before, but they always turned out, well, a bit like bricks, unless you count the horrible doughy bit in the middle.
I have made these ones, and they are really yummy. So easy too. I have a batch on waiting on my husband and kids to come back from Auskick this morning.
thankyou for such a great recipe that the whole family loves.
Laura
Just to add to my previous post. I had a bit of a laugh about the magic pudding factor I had going. By the time one batch of crumpets were ready, the dough had risen back up to the same place it was before I put the batch on.
On the ‘why crumpets go mouldy’ theory above:
Mould (fungi) and Bacteria are completely different organisms. Mould is not caused by bacteria. Several types of Bread mould spores are plentiful in the air.
Also, one of the more common bacteria to contribute to bread spoilage, Bacillus mesentericus ,(note by spoilage I do NOT mean MOULD) actually survives the bread baking process temperatures.
Mould however does thrive particularly well in moist and nutritious environments – perfect example of this is crumpets wrapped in plastic!
Also, as well as Tip Top, Goodman Fielder under their ‘Buttercup’ brand also makes and sells crumpets in Australia.
(which of course, like the tip top ones, are no where near as wonderful as home made!)
Délicieux… merci !
Great recipe! At what point does the caster sugar go in?
Hi,
Do you think this would work in a bread machine on timer so that the mixture is ready for cooking in the morning?
For those wondering where the caster sugar goes. It is for activating the yeast. The part “Dissolve the yeast in 2 tablespoons of the milk”.
Should be “Dissolve the yeast in 2 tablespoons of the milk and the teaspoon of caster sugar”.
Yeast loves the sugar and really fires it up
Irish Toast!
We wanted French but had no milk, only Bailey’s Cream.
Wonderful improvization!
Enjoy
Thank you for posting such a wonderful recipe. Came out beautifully!
There were too many for us to eat, so I saved the rest and toasted the leftovers next morning. Now the call is for them to be toasted immediately.
I slightly undercook them, then toast them until the outside crisps up. They are fast becoming a family must have, and much nicer than having left overs warmed through my other methods.
Great recipe. I made a batch and the crumpets were great. Will definitely try again but will fill egg rings half way.
This recipe looks amazing, but I’m wondering if it’s possible to substitute baking-soda for the yeast? I can’t eat a lot of yeast and find (store-bought) crumpets to be a good bread alternative. Has anyone tried this in this or an alternative recipe?
Brilliant, after one attempt with the egg ring to get perfect circles I went rustic though! Easy to dollop onto a pan, have two pans going done in 20-30 mins.
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