This week’s recipe from Hopgoods is for crumpets that are easy to make at home, Kevin Hopgood says they are very versatile too, “we use them as part of a scampi starter at the restaurant but you can put a number of toppings on them to use for nibbles or simply have them warm with a bowl of rich winter soup.”

CRUMPETS – makes about 12 depending on the size of the ring mould you use


450g plain flour

1 tsp caster sugar

1 tsp fast-action yeast

350ml milk

350ml water

1 tsp flaky salt

½ tsp baking soda

Canola oil spray


  1. Sift the flour into a bowl with the sugar and yeast.
  2. Warm the milk and water to about 20C, then whisk into the flour to make a smooth batter.
  3. Cover the bowl with cling film and leave to stand at room temperature for about 2 hours.
  4. Beat in the salt and baking soda, then allow to stand for 10 minutes. The batter should be the consistency of un-whipped single cream. If the batter is too thick, thin with a little water; if too thin, beat in a little more flour.
  5. Heat a heavy based frying pan over a low flame. Lightly spray the inside of metal rings and the pan with the oil spray.
  6. Put 3 tbsp of batter into each ring mould. Cook for 6-8 minutes, or until the surface is set and filled with holes. Turn the crumpets and rings over with a pallet knife and cook for a further 2-3 minutes.