There may be an influx of yeast based recipes as I have been on a bit of a yeast spree lately since I found the fresh kind for the first time on a supermarket refrigerator shelf.

This was rather exciting for me as I had never worked with the fresh stuff before, it was like working with gold and the fear of it going to waste ensured I was glued to the kitchen with various yeast treats on the go simultaneously.

This has meant a freezer full, white bread, poppy seed bread, sweet buns and of course these wonderful crumpets reside within.

Not only was it the first time I had used fresh yeast, but too the first time I had made crumpets, and oh so satisfying it was. They are extremely easy and once the batter has fermented, fast. I found crumpet rings in a local Poundland, so its worth looking in there, you never know what useful things you may find. I think cookie cutters or egg rings will do the trick also, but I haven’t tried.

They really are well worth the effort and are delicious fresh and hot with butter, even a sprinkling of sugar or how I made them for a treat, grilled with slices of juicy, fresh tomato and a strong cheese.

A recipe by Marcus Wareing from the BBC.

Ingredients: Makes 4

  • 7g/¼oz fresh yeast
  • 275ml/10fl oz warm water
  • 225g/8oz plain flour, sifted
  • 7g/¼oz salt
  • light olive oil, for greasing


Start by placing the yeast into a bowl and whisking in the warm water.

Place the sifted flour in a separate bowl with the salt. Add the yeast mixture to the flour and whisk together until smooth.

Cover the bowl tightly with cling film and leave to prove in a warm place for one hour or until at least doubled in volume. It should look like the top picture, bubbly.

Preheat the oven to 170C/340F/Gas 3.

Heat a thin layer of light olive oil in a non-stick pan over a low to medium heat.

Lightly oil the inside of four 9cm/3.5in diameter by 2cm/0.75in high metal chefs’ rings. Sit them inside the non-stick pan.

Pour or ladle enough of the proved batter into each of the four chefs’ rings to come halfway up the sides.

Cook the crumpets in the chefs’ rings in the pan until the top has completely set and has popped bubbles similar to pancakes, then remove from the chefs’ rings and turn over. Cook for one minute until golden.

Transfer to a baking tray, place in the centre of the oven and cook for a further five minutes.

Remove from the baking tray and leave to cool on a wire rack until ready to serve.

This entry was posted in Bread, Egg-free, pancakes, Snacks, vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Crumpets

  1. All your recipes look amazing ! thanks for the lovely blog 😉
    I don’t know if you’ve visited my new vegetarian food blog (cooking and baking) but if you haven’t – I’d like to invite you (you can enjoy it even if you’re not vegetarian).
    Feel free to stop by, say hello and follow the blog so that you’ll be getting daily updates (-:

  2. Crumpets! I haven’t had them in years. When I was little I loved them warm with chocolate spread which would seep into the little holes 🙂 I should give these a try for a tea-time treat.

    • Poppy says:

      Oh wow never had them with chocolate spread, sounds like a treat! I love them with a spread of margarine and a sprinkle of sugar! 😀

  3. Pingback: Meal Plan Monday with Poppy’s Patisserie | Bunny Kitchen | My Plant-Based Family

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