Baking, Brunch, Snacks, Something sweet


I’ve never made crumpets in the UK as they’re readily available in the shops but here in Chiang Mai I’ve never seen them for sale so the only option is to make them yourself. They’re great for breakfast or as a tea time treat. If you want to have them first thing in the morning then make the yeast batter the night before and put it in the fridge and just add the bicarbonate of soda in the morning. This recipe is based on Paul Hollywood’s and makes a baker’s dozen.

So what do you need?

  • 150g strong (bread) flour
  • 150g plain (all purpose) flour
  • 2tsp quick acting yeast
  • 1 tsp sugar
  • 150ml hot water
  • 150ml milk
  • 1tsp bicarbonate of soda
  • 1tsp salt
  • 125ml warm water

So what do you do?

Put the flour, yeast, and sugar in a bowl or a mixer. Mix the milk and hot water together in a measuring jug and put it in to the bowl. Mix everything together for about 3 -4 minutes. This will help make a good batter. Then cover with a tea towel and leave to rise in a warm place for an hour. Then mix the bicarbonate of soda and salt into 125mls of warm water and add this to the batter and mix it in. Leave the batter for 15-20 mins and it should be quite frothy / bubbly.

Oil a thick bottomed frying pan or a flat griddle and heat it up on a low is heat. Then put 4 greased crumpet / egg rings on it and  laden some batter in each of the rings. Don’t make them too thick or the won’t cook through about 1.5cms of batter should be enough as they will bubble up a bit while cooking. You need to cook them quite slowly so that they cook through without burning on the bottom. They will bubble and slowly cook through. When they are dried out run a knife round the rings to remove the crumpets and flip them over to cook on the other side. Note if you make them too thick and the tops haven’t dried out during the first stage of cooking the holes will be sealed up by the wet batter when you turn them over, if this happens you can split them when you serve them as they will still have holes in the middle. It takes a bit of experimentation to get the thickness and heat right, whatever I’m sure they will be delicious. Serve hot with plenty of butter and honey or jam. They are also good with butter and marmite, and toasted with cheese, if you prefer something savoury.



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