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Chocolate Crumpets
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Chocolate makes everything better, including crumpets!
Course: Breakfast
Cuisine: British
Servings: 4 people
Calories: 278 kcal
Author: Emma Walton
  • 350 millilitres milk
  • 200 grams plain flour minus 3 tablespoons
  • 3 tbsp cocoa powder
  • 7 grams fast action dried yeast
  • 1 tbsp caster sugar
  • 1 pinch salt
  • 2 tbsp oil
  1. Gently heat 300ml of the milk until luke-warm. (You should be able to put your finger in it and not get burnt!)
  2. Put the flour, cocoa powder, yeast and sugar in a bowl and stir in the milk slowly until you have a smooth batter (a bit like a pancake batter).
  3. Cover the bowl and leave in a warm place to rise for 1hr-1hr 30 mins or until doubled in size and bubbly.
  4. Add the salt (and a little more milk if the batter is very thick) and stir.
  5. Lightly oil the insides of 4 x 9cm metal crumpet rings or metal cooks’ rings (sometimes called egg rings).
  6. Put the rings into a large non-stick frying pan and place over a low-medium heat, add a little oil in the middle of each ring.
  7. Spoon the batter into the rings until they are roughly half full.
  8. Let the crumpets cook slowly for about 10-15 mins or until the bubbles have popped, the tops have set and the crumpets are pulling away from the sides of the rings.
  9. Carefully take the rings out of the pan and transfer the crumpets to a baking sheet and place under the grill (See recipes notes on storing the crumpets).
  10. In the meantime, repeat the process above with the remaining batter.
  11. Once the crumpets have been toasted under the grill serve with your favourite toppings!
Recipe Notes

Storing instructions

If you want to freeze your crumpets, remove them from the frying pan and allow them to cool completely. They can then be placed in a freezer bag and toasted at a later date.