A quintessentially British snack: Warburtons shares its crumpet recipe
Sweet or savoury, it's a craving quencher – and now you can make your own
I don't know about you but I am doing a large amount of snacking right now. My cupboards have never been opened as much as since lockdown got underway – but I think we are all in the mood for something a bit different now.
Crumpets. They are up there with scones in terms of British-ness, and they are so versatile, you can have them with just about anything (or nothing). The ultimate comfort food, you can serve them hot or cold, sweet or savoury.
Warburtons makes the ultimate crumpet and has used the same recipe for over 30 years. Now, they are giving it to you...
- 150g plain flour
- 200ml water
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1 teaspoon of baking powder
- 1 teaspoon (or a sachet, if you have it) of dried yeast
- Whisk the flour, salt and water in a *large* bowl for about 5 mins, till it has all come together.
- In a separate bowl, add water to the yeast and gently stir. Put it into the main bowl along with the sugar and baking powder, and whisk for about a minute.
- Cover the bowl with a tea towel or some cling film and leave the mixture to prove for about 15 mins. This works better in a warm place – so if you have the oven on, right in front of it is ideal.
- Heat a frying pan over a medium heat and place a greased cookie cutter in the middle of the pan.
- Give your batter a gentle stir to get rid of any big bubbles, and drop some into the cookie cutter. There is enough batter to make 6 crumpets, so about a sixth of the mixture should go in each time.
- When the batter in the cookie cutter looks less gooey, lift the cookie cutter off. This might take about 5 minutes, so don't panic – remember crumpets are always more well done on one side than the other.
- If you want more of a cook on top, flip it for a few seconds, then remove it and leave it to cool.
Once cooled, you can eat these on their own, with butter, with jam... the possibilities are endless.