G Rated Crumpet

The word crumpet has taken on some rather non-breakfasty meanings, but forget the Benny Hill connotations. There is really nothing like a real wholesome crumpet toasted and drizzled with the best honey money can buy.

Recipe author: Greg Duncan Powell
Breakfast, food worth getting out of bed for
Photography by Alan Benson

Reproduced courtesy of Murdoch Books, Ltd.


Category:  Baking  - 


For 10 people


  • sachet (1/ oz/1 teaspoon) active dried yeast*
  • 1 teaspoon caster (superfine) sugar
  • 225 g ( oz/10.5 cups) plain (all-purpose) flour
  • 20 g butter, melted
  • 125 ml (4fl oz/0.5 cup) milk
  • 0.5 teaspoon baking powder
  • extra, for greasing and frying

G Rated Crumpet Directions

  1.  1. Mix the dried yeast and sugar with ¾ cup of warm water until it starts to froth. In a mixing bowl, combine the flour, melted butter, milk, ½ teaspoon salt, the yeast mixture and combine into a batter.

    2. Cover and let it stand for 30 minutes. Dissolve the baking powder in 1 tablespoon of warm water, add to the mixture and leave to rise for another 30 minutes.

    3. Grease some egg rings with butter and heat a large non-stick frying pan over a medium heat. Melt a dob of butter in the pan and add about ¼ cup batter to each of the egg rings, or to fill them. Reduce the heat to low and cook for 5 minutes or until the top starts to look dry.

    4. Carefully lift off the egg rings, turn the crumpets and cook for another minute or until golden. Repeat with the rest of the mixture, then spread the warm crumpets with butter and honey and serve immediately.
  2. *I used fast action dried yeast which doesn't need to froth. Add directly into the flour mixture along with the warm water and proceed as instructed.