These homemade crumpets are a cinch to make, and they taste so much better than the store bought rubbery kind you pay a fortune for. 

Making crumpets brings back such lovely memories for me.

Back when I used to run live baking workshops, we used to make these for morning tea. ​​​​​​​​

We would sit around the table sharing stories while we devoured crumpets with homemade butter and jam and sipped our cuppa's. It was such a lovely time and I'll cherish those moments we spent gathered around enjoying each others company after baking up a storm in the kitchen.

I don't run live classes anymore, however we have a beautiful community of bakers in LRK Baking Academy where we bake and come together to share our stories, which is just as lovely. 

If you want to go all out in the 'homemade' department, you can also learn how to make your own homemade butter to go with your crumpets HERE. 

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Homemade Crumpets​​​​​​​​

Ingredients​​​​​​​​

• 625g (2 ½ cups) warm water​​​​​​​​
• 525g (3 ½ cups) bakers flour​​​​​​​​ - sometimes known as bread flour
• 1 teaspoon brown sugar​​​​​​​​
• 2 teaspoons dried yeast​​​​​​​​
• ¼ teaspoon bicarbonate of soda​​​​​​​​
• 2 teaspoons salt​​​​​​​​
• 1 teaspoon vanilla extract​​​​​​​​

Method​​​​​​​​

1. Blend all the ingredients in a jug until smooth. Leave to stand somewhere warm for 30 minutes.​​​​​​​​
2. Lightly grease 4 x 8cm metal or silicone egg rings, or round cutters with oil then lightly spray a non-stick pan. ​​​​​​​​
3. Place the pan over a high heat then place the rings in the pan to heat them up. ​​​​​​​​
4. Fill each ring with just enough mixture to reach 1/3 of the height of the ring, then reduce the heat to medium.
5. Cook for approximately 5 minutes or until the tops have bubbles and look dry. ​​​​​​​​
6. ​​​​​Remove the rings from the crumpets then flip over and cook for a further 3 minutes or until they are golden.​​​​​​​​
7. Serve with some gorgeous butter and your favourite jam or honey, then bask in the glory that such a simple thing can make your tastebuds so happy!

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know.

Happy Baking!

Have you heard about our amazing LRK Baking Academy?

It's your golden ticket to becoming a fantastic baker...

Crumbly bread, cakes that end up with crusty volcanoes on top, leaking tarts...it's enough to make you hang up your apron forever!

There's nothing worse than spending time, effort and money on a recipe only for it to fail!

Unfortunately most recipes just give you the instructions...they don't tell you what you really need to know to make sure your bakes turn out perfectly.  

All those lesser known baking secrets like when it's time to stop kneading bread dough, why your cakes are dry and dense, or how to make sure you pie crusts are going to hold a filling without any leaks or developing a soggy bottom!

This is what LRK Baking Academy is all about. 

It's like having your own personal baking expert right there with you in your own kitchen guiding you as you bake our amazing recipes.  And you'll love our private baking community where we support and encourage each other no matter where you are in your baking journey.

The results our members achieve speak for themselves...FIND OUT MORE HERE