Salty · sweet

Bubbly Crumpets

These heavenly holes are no ordinary holes. To clarify, I’m not referring to women (slang term previously used in the UK), but to the bread. However, it is a bread like no other.As we know, bread contains ‘holes’ or pockets of air that form during the cooking process- some holes are bigger than others (and yes that was a reference to ‘The Smiths’). Those produced within these bubbly crumpets are much more airy, giving the crumpet a generously springy texture. The holes allow more liquid to penetrate its depths (all the way down in fact), so expect a puddle of butter and jam on your plate each time you take a bite.

rows of round toasted crumpets, two with butter, two with jam, one with chocolate and nuts and one with peanut butter and banana on blue pinstripe tablecloth

I have never made a crumpet in my life. In fact, I’ve only ever consumed shop-bought ones. Their texture is just so insanely bubbly that I didn’t even comprehend the possibility of creating them in the heart of my own kitchen. What I didn’t expect was to griddle them, like pancakes, which was a tad tricky since I don’t own ‘crumpet rings’- yes, these are a thing (wtf?!).

close up of crumpet with bite taken from it to reveal bubbly airy inside and covered with butter and jam with other crumpets laying in background on table

Fortunately I have a cookie cutter, which appeared to do the job, but you can make them freestyle- they’ll just look a lot worse, but shouldn’t taste so different.

messy stack and layers of crumpets on tablle with blue pinstripe tablecloth, nexxt to gold and white knife with hand grabbing one crumpet

Serving size:

Makes 12


  • 350g plain flour
  • 15g fast action yeast
  • 1tsp sugar
  • 500ml plant milk warmed
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • Rapeseed oil to cook


  1. Mix all of the dry ingredients (except the bicarbonate of soda).
  2. Pour in half of the milk and beat with a wooden spoon until a smooth, stretchy, lump-free batter results.
  3. Cover and leave to prove for 1 hour.
  4. Mix the bicarbonate of soda with the remaining milk and beat into the dough and continue to mix until a batter with a double cream texture is achieved. Leave to rest for 30 minutes.
  5. Lightly oil a frying pan and add crumpet rings (or some makeshift ones), pouring 1-2 tbsp batter in each.
  6. Fry for 5 minutes when bubbles should start popping up on the surface and it looks more set.
  7. Flip over and cook for a further 3 minutes.
  8. Serve or leave aside for later.

If serving later, remember to lightly toast these bubbly crumpets and shove on top of them whatever you wish. Hummus or guacamole are pretty good on them actually.

Don’t go just yet! There are other breakfasts that are just as awesome as crumpets like my recipe for blueberry muffins…

I’d like to give a massive thanks to Jamie Oliver, for his inspiration in helping me create this recipe. You can find his version here:

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