Cinnamon and Raisin Crumpets
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These crumpets are an absolute joy to make and honestly faster than you'd expect. I discovered that combining warm spices with sweet raisins creates something genuinely special for breakfast or afternoon tea. The beauty of this recipe is its simplicity, requiring just one rise before cooking, so you can have warm, fragrant crumpets on the table in under an hour. Raisins are wonderful here not just for their natural sweetness but also for their fiber content, which makes these feel like a more wholesome indulgence. Whether you're feeding yourself or a crowd, this is the kind of recipe that feels homemade and impressive without demanding hours in the kitchen.
Ella x
Ingredients
- 300 gplain flour
- 250 mlwarm milk
- 7 ginstant yeast
- 5 gsalt
- 15 gcaster sugar
- 30 gbutter(melted)
- 8 gground cinnamon
- 120 graisins(soaked in warm water for 10 minutes)
- 150 mlwarm water
- 15 mlvegetable oil(for cooking)
Detail level
Instructions
- 1
Mix warm milk, yeast, and sugar in a bowl. Let stand for 5 minutes until foamy to activate the yeast.
Tip: This indicates your yeast is alive and ready to work.
- 2
In a large bowl, combine flour, salt, and ground cinnamon. Make a well in the centre and pour in the yeast mixture and melted butter.
Tip: Sifting the cinnamon ensures even flavour distribution throughout.
- 3
Stir the mixture until combined, then gradually add warm water while mixing until you achieve a thick, smooth batter similar to pancake consistency.
Tip: The batter should be looser than dough but thicker than milk.
- 4
Drain the soaked raisins and fold them gently into the batter, distributing them evenly.
Tip: Soaking plumps the raisins and adds moisture to the final crumpets.
- 5
Cover the bowl with a damp kitchen towel and let the batter rise in a warm place for 45 minutes until bubbly and increased in volume.
Tip: A warm cupboard or near (not on) a radiator works well.
- 6
Heat oil in a non-stick frying pan over medium heat. Place crumpet rings (or use a 7cm pastry cutter as a makeshift ring) on the hot pan.
Tip: Crumpet rings prevent the batter from spreading while cooking.
- 7
Pour batter into the rings until three-quarters full. Cook for 3-4 minutes until the top appears set and holes form on the surface.
Tip: The characteristic holes develop as steam escapes during cooking.
- 8
Carefully remove the rings and flip the crumpets. Cook for another 1-2 minutes on the reverse side until golden.
Tip: Don't flip too early or the crumpets may fall apart before setting.
- 9
Transfer cooked crumpets to a wire rack. Repeat with remaining batter until all is used.
Tip: Cooling on a rack prevents them from becoming soggy on the bottom.
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