Trumpeting my crumpets!

Thanks to my father’s occupation my sisters and I had access to very good libraries with amazing collection of books – both fiction and non-fiction. They introduced us to Enid Blytons, P.L.Travers, Munshi Premchand and R.K.Narayan as children, James Herriot, Agatha Christie, Perry Mason, Alistair Mclean, Sir Arthur Conan Doyle, James Hadley Chase, P.G.Wodehouse and Charles Dickens as tweens, and later on as teenagers and as young adults introduced us to authors like Erma Bombeck, Bill Cosby, Sidney Sheldon, Jeffrey Archer and Ken Follet to name a few. Why am I ranting about books (not even cook books!) here?  Because, as a child it was my interest in food that made me read books (I loved the midnight parties in St. Clares and Malory Towers, and the Crumpets that Joan and Michael love, in Mary Poppins).

Though my mother would dish out the most amazing array of Indian fare, the ones mentioned in these books always seemed tastier and more fun. The cakes and buns we read about used to be a treat as they had to be purchased from bakeries. In fact some of the items mentioned were not found even now in most bakeries, and these were the ones that I craved for more. Now that I have access to those very recipes I do not want my children to miss out on home baked bread and cakes.

Well, we owe today’s recipe to me being reminded of ‘Eggs, beans and Crumpets’ by P.G.Wodehouse, the ‘Crumpet Man’ in ‘Mary Poppins Opens the Door’ by P.L.Travers, and also that crumpets always seemed to sound so tasty.

It was these train of thoughts that led me to search the net for crumpet recipes. Google led me to these recipes
1. BBC food
2. The Foppish baker
3. Bellini Valli’s ‘More than Burnt Toast’.

I have tried one of Valli’s recipes earlier and it turned out good so I decided to follow her recipe for crumpets which in turn was from Jessie’s blog ‘Baking Blondie‘. I have followed the recipe to the tee and the result was just great. Not surprising since the recipe is originally from Rosy Levy Berenbaum’s Bread Bible.

Recipe: Crumpets
(Source: Based on The Bread Bible by Rose Levy Berenbaum as seen in ‘more than burnt toast’)

All purpose flour (Maida) – 1 cup plus 1 1/2 tbsp.
Soy milk powder – 1 tbsp.
Instant yeast – 1 tsp.
Sugar – 1/2 tsp.
Salt – 1/2 tsp.
Warm water, divided – 3/4 plus 2 tbsp.
Baking soda – 1/4 tsp. baking soda
Vegan butter – 1 tsp. (substitued with 1/2 tsp. thick coconut cream optionally)


Mix the batter. In a large mixer bowl beat together the flour, soy milk powder, yeast, sugar, and salt. Add the 3/4 cup of water and, gradually beat on med. for about 5 min. until completely smooth.

Let the batter rise. Scrape the dough into into a container with a one quart rising capacity. With a piece of tape mark on the side where doubled the height would be. Cover and let rise until doubled, about an hour.

Add the baking soda and water and let dough rise again. In a small bowl mix together the baking soda and remaining 2 tbs of water.

Stir into the batter and allow to rise again until almost doubled, about 30 min. The batter will be filled with bubbles.

Heat a skillet, griddle or frying pan over low until a drop of water sizzles when sprinkled.

Brush the pan, and the insides of the crumpet rings lightly with melted butter or oil. Set the rings in the pan. I used big cookie rings. Use a ladle to spoon, or pour the batter into the rings, filling 2/3 full.

The batter will rise to the top during cooking (forming many holes on the surface). Cook the crumpets for 10 min on one side, or until they are nicely browned underneath and have lost their dull shine on top.

Turn the crumpets and continue to cook until the bottoms are browned. Cool the crumpets. Remove the crumpets and move to a wire rack. Cool completely.

They can be stored over night in a paper bag, or frozen well wrapped for up to 3 months. Thaw before toasting.

My notes:

I used big cookie cutters instead of crumpet rings, which were as good. You may just pour the batter like pancakes if you do not have cutters, as I did with the last one.
I also found that the crumpets tasted a little sticky when I had them immediately.
They tasted incredible after a few hours – so please have them only after they have completely cooled down. You may warm them a little or toast them later. My kids loved and relished every bit of it, and this recipe, is now a keeper. It is ideal for school short breaks, tea time and breakfast. Goes well with butter, jam and clotted cream, and a nice hot mug of coffee.
Over time I became vegan and have changed the recipe accordingly.


Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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  • Spice

    never had these before….but other day made pancakes using the same style for dear daughter…..i'll surely try this sometime….thankx for sharing….

  • Sunshinemom

    Farida – I hope you have put up the oladyi recipe in your blog..will look it up:)
    Mansi – I am so sorry for waiting to send sumthing else and ending up with nothing…I feel so eeesssh about it:(
    Zorra – Welcome, so glad to see you here:)
    Susan – Glad you liked them:)

  • Susan/Wild Yeast

    These look wonderful. Great idea to use cookie cutters.

  • zorra

    Wonderful entry and beautiful curmpets! Thank you.

  • Mansi Desai

    I’ve heard about crumpets too, and now you’ve inspired e to try some..they look awesome, just like the stories u like:) I’m a great fan of Fiction novels too:)

    btw, you could even send these in to my Monthly Mingle event that I’m hosting this month; do check the details on my blog:)

  • farida

    These look yummy! We make something similar to this, called Oladyi, and I love them. The ingreds you used are almost the same. So, I am endorsing your recipe because it is very familiar to me:))

  • Sunshinemom

    Aparna, same here, I LOVE BBD!
    Happy cook – I like that name:) Did you mean Trixie Belden? I loved that whole series. Did not recognize gardt boys…would love to know them!
    Hetal – just saw the tag…, Sig, Madhuram, Rachel – thanks, and do try them…they are time savers!

  • Rachel

    I’ve never made crumpets..looking at them…i am tempted so very much to give it a try…

  • Sig

    I think it is my first time here…. you have a lovely space!

  • Madhuram

    Even I’ve not had them before. They look very cute.

  • Hetal

    Hey check out my blog,have something for you!!

  • Hetal

    This is a lovely recipe,very new to me,will try it!!

  • Happy cook

    Looks so delicious.
    Yeah i remember reading some of those books and thinking how come we don’t get food like these.
    Rember trixie and gardt boys, they were always feasting on foods.

  • Aparna

    Always read about them but never ever made them. Shall definitley make these.
    BBD is one of fave events and I try not to miss out.

  • jayasree

    Lovely crumpets you have made. Enjoyed the step by step presentation.

  • Sunshinemom

    Bee, I am still vary of sourdough breads…!
    Sangeeth, welcome! Glad you liked the recipe. I have used patty and cookie cutters as I did not want to purchase the rings, and you get them anywhere quite easily.

  • Sangeeth

    lovely lovely recipe..i have never tried one of these and btw where did u get the impressions for making these crumpets…..yummy!

  • bee

    we’ve been meaning to make crumpets for a while. we often have leftover sourdough starter at home, and crumpets supposedly turn out very well with i.

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