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Homemade crumpets


  • Warm the milk in a heavy-bottomed pot. Then add the yeast and caster sugar, and combine well using a whisk. Cover with plastic wrap and set aside for about 10 mins until it begins to bubble.
  • Sieve the flour and salt into a large bowl. Then add the milk mixture and gently beat with a hand mixer. Cover tightly with a clean piece of plastic wrap and set aside in a warm spot for about 1 hour until doubled in size.
  • When ready, combine the bicarb and cold water. Then add to the batter and gently mix using a wooden spoon until well incorporated.
  • Spray 4 large pastry rings with oil.
  • Heat a large non-stick pan and grease with butter. Put in the rings and place tablespoons of the dough in the centre of each one. Cook over a medium heat for about 3 mins until bubbles form on the top, being careful not to burn the butter. Then flip over, remove the rings and cook for another 1½-2 mins. Drain on kitchen paper towels. Repeat the process with the remaining dough.
  • Serve the crumpets with your favourite jam on the side. 
  • by Cameron Cox, Melbourne chef - inspired by Bill Granger, Australian chef


  • 1½ cups milk
  • 7 gm dried yeast
  • 1½ tspn caster sugar
  • 1½ cups plain flour
  • a good pinch of salt
  • ½ tspn bicarb soda
  • 200 ml cold water
  • cooking oil spray
  • 50 gm unsalted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm