Oxmoor House

Photo: Jessica Colyer

10 crumpets


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2 cups milk, scalded
1 egg, beaten
3 cups all-purpose flour
1 teaspoon salt
1 package dry yeast
1/4 cup warm water (105° to 115°)
1/4 cup butter or margarine, melted
Butter or margarine (optional)
Strawberry jam (optional)


Cool milk to lukewarm (105° to 115°) in a medium mixing bowl; add egg, beating well. Gradually stir in flour and salt, beating well.

Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly. Stir in 1/4 cup butter. Add yeast mixture to flour mixture, beating well. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Grease 4-inch muffin rings, and place on a hot, lightly greased griddle. Pour batter into muffin rings, filling two-thirds full. Reduce heat to low, and cook crumpets 8 to 10 minutes on each side. Remove from rings; set aside to cool. Repeat procedure with remaining batter. Split crumpets and lightly toast. Serve with butter and strawberry jam, if desired.

Created date

February 2010