Monday, July 14, 2008

I Luv Thermomix Crumpets

Who doesn't like crumpets?

These were for our breakfast yesterday. The recipe has evolved since I first made them and thanks to brazen for reminding me that I had purchased the heart-shaped "rings".

I first made crumpets more years ago than I care to remember, having seen a recipe in the Weekly Times. Don't know if they still have a cooking section.

The main modifications in the recipe use the ability of the Thermomix to warm the batter/dough on constant heat at 37°C, so do that for a few minutes before leaving to prove. The other addition is some bicarb soda just before cooking to add some extra carbon dioxide bubbles to make them more airy.

You don't need a Thermomix and you don't need heart-shaped "rings", but you will need to loosen the belt after.

Have fun

English-style Crumpets


375g bakers flour
1/2 tsp caster sugar
1 heaped tsp dried yeast
about 300ml tepid milk
about 200ml tepid water
1 egg
1/2 tsp salt
1/2 tsp bicarb soda
4 egg rings
Oil for greasing


Place 1 Tbsp of the flour, sugar and yeast into TM bowl with 100ml of the milk into the Thermomix bowl. Set to mix for 3 minutes at 37°C on speed 2. The mixture should start to become frothy.

Add remaining flour, milk, water, egg and salt. Mix for 10 seconds on speed 7.

The mixture should resemble a thick batter rather than a bread mix. Add some more tepid water and mix again at speed 7 if necessary. Then mix for 8 minutes at 37°C on speed 1.

Leave the mixture in the TM bowl to prove for about 1 hour or until the surface bubbles.

Add the bicarb soda and gradually increase the speed to beat at the mixture for 2 minutes at speed 5.

Oil the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.

Pour batter into each ring and cook for 5 minutes, or until the surface has dried and is full of holes. You may need to puncture a few holes for visual effect if you like. Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack to cool.

Clean and oil rings and frypan and repeat process until all batter has been used.

Serve warm with butter and your favourite topping.

The leftovers (ha ha ha !!) may be frozen with pieces of baking paper between crumpets and toasted as needed.


  1. OH MY
    they look sooooooo good!

    i can't believe i forgot to make these on the weekend. i wonder if i can remember tomorrow? lol

  2. Bet those rings get a good workout out every Feb 14th! Love a good crumpet and yours look very scrumptious.

  3. Thanks all.

    Since posting I found out that not only did brazen post on crumpets, but last week A Life (Time) of Cooking also did crumpets and then there were more crumpets elsewhere.

    So no reason not to get into the kitchen.

    And yes Neil, the hearts get a work out on Feb 14 & most Sundays - crumpets, pikelets, eggs - sick I know.

  4. I finally got around to making these this morning (in a variety of shapes). Delicious!

  5. Great work - I need to get over to check out your pages - haven't been there for a few days, sorry.

  6. Mmmm, first day of school holidays.
    Fresh crumpets and Tenina's lemon butter recipe for breakfast.
    Thanks, Amanda.

  7. These look divine! Right then, I know what I'm making this weekend, and I might do a double batch because I know I'll be wanting to freeze extra for later. Thanks Thermomixer!

  8. Made these tonight - YUMMY!!!

  9. Good work Jodi - they are so easy too with the Thermomix

  10. Thank you for sharing this recipe. Tried making these for the first time today and they were delicious! However, I was unable to achieve the holes, even by deliberately puncturing the batter (although the holes were there when the crumpets were cut in half). Any suggestions? It was an otherwise very successful first attempt at homemade crumpets :)

  11. Hi, sorry for the late reply. Wonder if the batter may have been a bit moist & so the holes kept closing over? Not sure otherwise.

    Maybe try asking at the forum. Somebody else there may have some ideas.

  12. I just made these. They were an absolute hit with the kids- SO yummy! Just a couple of hints... Pan needs to be on a very low heat and it takes one or two batches to get the quantity to pour in the egg ring right. I'd suggest making a couple of test crumpets if it's your first time (rather than burning the bottom of 4 like I did!). Thanks for a scrumptious recipe!!!;)

  13. Thanks for giving it a go. Yes, slow cooking to let those babies rise. xx