giant crumpets

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Going down a Great British Bake Off rabbit hole the other day, I came across a recipe for giant crumpets buried deep in the blog of Hodder & Stoughton, the publisher of many a GBBO cookbook. I’d never had crumpets before so I’m not sure how these compare to the real thing, but these were really well received by my brunch guests. Who doesn’t like a giant version of anything? Tasty and fun to share, it’s worth giving a whirl for sure.

From Gordon Ramsay’s Ultimate Cookery Course 2012


Dripping with butter and jam, crumpets were the sort of teatime treat we all grew up with and loved. Making individual crumpets can be a hassle, so it’s much more fun to make a giant one to share. Topped with a quick home-made strawberry jam and a dollop of crème fraîche, the crumpet truly is worth rediscovering.

175g strong white flour
¼ tsp salt
Pinch of caster sugar
½ tsp bicarbonate of soda
1 tsp dried yeast
125ml warm milk
Oil, for frying
Crème fraîche, to serve
Strawberry jam, to serve

Sift the flour, salt, sugar and bicarbonate of soda into a bowl. Make a well in the middle, add the yeast, and slowly pour in the warm milk mixed with 150ml warm water. Draw the flour into the centre, mixing thoroughly, and beat to a thick batter. (You may need to add up to another 100ml warm water if the mixture is very thick.) Whisk for a couple of minutes until smooth. Cover and leave to rise in a warm place for about 1 hour, until it has almost doubled in size and has a spongy consistency.

Heat a large non-stick frying pan over a medium heat and add a little oil. Stir the batter and pour into the pan. Cook for 10–15 minutes on a low heat to prevent burning until the batter is dry and the surface is set with little holes. Dot a few little pieces of butter around the outside edge of the crumpet, and when this has melted, flip the crumpet over and cook on the other side for 1–2 minutes.

Serve the crumpet with strawberry jam and crème fraîche.


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