Monday 18 May 2020, 4:23 pm

Apparently, the below is Warburton’s crumpet recipe… something fun for me to try out (just need to find a biscuit cutter):


Bakes six

  • 150g plain white flour
  • 200ml water
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon dried yeast


  1. Add flour, water and salt to a mixing bowl
  2. Mix vigorously with a whisk until your arm aches (at least five minutes) to create your crumpet batter
  3. Mix a few milliliters of water into your dried yeast
  4. Add sugar, baking powder and yeast mixture to bowl and mix for another 30 seconds until you have a clear batter
  5. Cover the mixing bowl and put it into a warm place for 15 minutes - top tip: make sure your mixing bowl is bigger than you need as it will expand.
  6. Place a greased metal biscuit cutter into the middle of a non-stick frying pan
  7. Preheat your frying pan on a hob on a medium-high setting
  8. Before you start, give your batter a stir to remove any large air bubbles
  9. Use a ladle to drop approximately 60g of batter into the cutter inside the pan
  10. Wait for approximately four minutes - then carefully lift the ring off the crumpet
  11. Remove the baked crumpet from pan - if the top looks a bit gooey, flip it over in the pan for a few seconds
  12. Repeat to make the rest of the crumpets
  13. Toast and enjoy with butter