Giant crumpets

The teatime favourite – super-sized

Giant crumpets

Giant crumpets

Serves Serves 8
Time Cooks In50 minutes plus proving
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 165 8%
  • Fat 2.4g 3%
  • Saturates 0.7g 4%
  • Sugars 3.4g 4%
  • Salt 0.7g 12%
  • Protein 6.6g 13%
  • Carbs 31.2g 12%
  • Fibre 1.2g -
Of an adult's reference intake
Tap For Method


  • 400 ml milk
  • 1 tablespoon dried yeast
  • 1 teaspoon caster sugar
  • 300 g strong white flour
  • ½ teaspoon bicarbonate of soda
  • vegetable oil , for greasing
Tap For Method

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Tap For Ingredients


  1. Gently warm the milk, then pour into a large bowl with 100ml of tepid water. Stir in the yeast and sugar to dissolve. Leave in a warm place for 15 minutes, or until frothy.
  2. Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
  3. Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
  4. Cover with a damp tea towel and set aside for 45 minutes, or until little bubbles form on the surface.
  5. Wipe a little oil around a 24cm non-stick frying pan and place over a medium heat.
  6. Once hot, pour half of the batter into the pan, and cook for 6 minutes until little bubbles appear on the surface. Once the bubbles have burst, carefully flip the crumpet over to cook for a further 4 minutes until it’s begun to brown on the other side.
  7. Transfer to a board and repeat with the remaining batter. Cut the giant crumpets into quarters and serve with your favourite toppings.