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A quintessentially British snack: Warburtons shares its crumpet recipe

Sweet or savoury, it's a craving quencher – and now you can make your own

48w ago

I don't know about you but I am doing a large amount of snacking right now. My cupboards have never been opened as much as since lockdown got underway – but I think we are all in the mood for something a bit different now.

Crumpets. They are up there with scones in terms of British-ness, and they are so versatile, you can have them with just about anything (or nothing). The ultimate comfort food, you can serve them hot or cold, sweet or savoury.

Warburtons makes the ultimate crumpet and has used the same recipe for over 30 years. Now, they are giving it to you...

Warburtons crumpets

A disc-shaped hug


  • 150g plain flour
  • 200ml water
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon (or a sachet, if you have it) of dried yeast


  1. Whisk the flour, salt and water in a *large* bowl for about 5 mins, till it has all come together.
  2. In a separate bowl, add water to the yeast and gently stir. Put it into the main bowl along with the sugar and baking powder, and whisk for about a minute.
  3. Cover the bowl with a tea towel or some cling film and leave the mixture to prove for about 15 mins. This works better in a warm place – so if you have the oven on, right in front of it is ideal.
  4. Heat a frying pan over a medium heat and place a greased cookie cutter in the middle of the pan.
  5. Give your batter a gentle stir to get rid of any big bubbles, and drop some into the cookie cutter. There is enough batter to make 6 crumpets, so about a sixth of the mixture should go in each time.
  6. When the batter in the cookie cutter looks less gooey, lift the cookie cutter off. This might take about 5 minutes, so don't panic – remember crumpets are always more well done on one side than the other.
  7. If you want more of a cook on top, flip it for a few seconds, then remove it and leave it to cool.

Recipe Notes

Once cooled, you can eat these on their own, with butter, with jam... the possibilities are endless.

Recipe by


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Comments (6)

  • Great recipe, thanks for sharing.

      11 months ago
  • Nice recipe, thanks for sharing. I've just made a 1/2 dozen.

    Worked well, easy instructions.

    Unfortunately I can't take any photos with my smart phone, because it's run out of film or storage space, or I need to jam some more coins in to it.

      11 months ago
    • Ah, i'm so glad it worked well, I hope you enjoy them!

        11 months ago
    • Am feeling slightly chuffed.

      Thanks again for a nice simple recipe.

      It would fit well into an Australian cookbook, or on to a commemorative tea towel.

        11 months ago
  • What about their plain white square bread? That stuff is fantastic! Could not get enough of it when we visited! Much toast and sandwiches were eaten on that bread!

      11 months ago