Old School Crumpets

This recipe was one of the very first I wrote in my cookbook. It is a simple to follow and really, who can go wrong with the basics. Served warm with butter and jam or cheese or who cares, they simply delicious just by themselves.

I like to make them a healthy size, say a little smaller than a standard saucer size. This recipe yields 15 crumpets. The quantity is really up to you… they say size does count. Humf!

Let’s get going with this easy afternoon tea treat…


2 cups flour

5 Tbs sugar

3 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/2 warm water

2 eggs

2 Tbs melted butter


Mix together the dry ingredients.

In a separate bowl mix the milk, water together. Add the beaten eggs and butter.

Mix together the dry and wet ingredients.

In a hot slightly oiled pan, spoon batter. I like to use a serving spoon size and can fit 4 crumpets in the pan.  Cook till the top bubbles slightly. It’s ready to turn.


Cook for a further minute or until golden brown.

Serve with your topping of choice and EAT IMMEDIATELY. These crumpets can also be stored in a tightly sealed container for 2 days.


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