It’s ideal to use proper crumpet rings for these, but egg rings will work just fine too – they are just smaller so you’ll take longer to cook the crumpets. Matthew Evans, Gourmet Farmer Series 4
Forget the sort you get in a packet. Homemade crumpets look different (usually having way fewer holes), and taste far better.
- 750 ml (3 cups) milk
- 7 g (1 sachet) dry yeast
- 1 tbsp caster sugar
- 30 g unsalted butter
- 500 g (3⅔ cups) plain flour
- 1 tsp baking powder
- 1 tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1½ hours
Place the milk in a saucepan over low heat and warm gently until it feels the same temperature as your finger. If it’s too hot you’ll kill the yeast. Place 2 tablespoons of the warm milk in a small bowl with the yeast and stir to combine. Add the sugar and butter to the remaining milk and stir until dissolved and melted.
Combine the flour, baking powder and salt in a large bowl. Stir in the milk mixture, then the yeast until a smooth batter forms. Cover and stand in a warmish place for 1 – 1½ hours or until bubbly and able to be slowly poured. Transfer to a large jug.
Grease the rings and a griddle or a large heavy based frying pan. A spray oil works, but butter tastes much better. Place the rings in the pan over medium heat and when hot, pour in the mixture about two-thirds of the way up the egg rings. They will continue to rise so don’t overfill. Cook for about 6-7 minutes or until the tops get a few holes and have 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. Remove the egg rings, turn the crumpets over and cook for another 2-3 minutes or until golden on the base.
Butter while hot and serve immediately or toast them later for a real treat. Poached eggs are the gentleman’s accompaniment.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.