Home-made Crumpets

This nineteenth-century recipe gives something between drop scones and bought crumpets. They are so good that they should be better known.


  • 1 lb. (½ k.) flour
  • a pinch of salt
  • 2 eggs
  • 1 oz. (30 g.) yeast
  • 1 teaspoon caster sugar
  • rather more than 1 pint (7 dl.) milk


Make up the yeast and when ready add the warmed milk. Make a hole in the flour, add the salt, pour in the liquid and mix well; then add the beaten eggs and beat the batter well for 10 minutes if by hand. Alternatively, beat very well with electric beater or blend. Put in a warm place to rise, which will take about 1 hour, then cook.

If the crumpets are to be cooked in the oven, preheat it to 425° F., gas mark 7. Heat a baking tin and brush it over with melted butter. Put individual large tablespoonfuls of the mixture at equal distances on the greased tin, turn them once when holes have formed on the surface, bake a further 5 minutes. Butter them and serve hot.

To cook over the fire, generously grease a large frying pan or make very hot and grease a gridiron or girdle. Then drop the mixture in tablespoonsful at equal distances on the hot surface. Turn over and brown the other side, when well risen. Grease a little more if they start to stick or bum.