- Warburtons makes 700m crumpets a year and has used same recipe for 30 years
- Ingredients are limited to plain flour, salt, sugar, baking powder and dried yeast
- Baking become increasingly popular among Brits stuck indoors during lockdown
By Hayley Richardson For Mailonline
Published: | Updated:
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713 View commentsWhen it comes to comfort food, not much rivals a fluffy, lightly toasted crumpet oozing with a dollop of butter.
It's the perfect accompaniment to a cup of tea, and is equally delicious topped with jam, peanut butter or - controversially - a slither of Marmite.
With many Brits finding themselves with extra time on their hands as a result of working from home or being furloughed from their jobs, it's hardly surprising that baking has seen a resurgence in recent weeks.
Many restaurant chains including Pizza Express and Wagamamas, unable to open their doors to customers during lockdown, have taken to sharing recipes for their popular dishes so that fans can recreate them at home.
When it comes to comfort food, little beats a fluffy, lightly toasted crumpet oozing with a dollop of butter. Pictured: stock image
Now Warburtons has got on board with the trend, unveiling the recipe for its popular crumpets, reports Metro.
The brand churns out 700 million crumpets a year and has stuck to the same method and ingredients for the past 30 years, so it's certainly a winning formula.
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All you need are cupboard staples including plain flour, salt, sugar, baking powder and dried yeast - as well as a splash of water, a hot pan and a metal biscuit cutter.
Here FEMAIL shares how to bake your own quintessentially British treat - a perfect snack for VE Day.
How to bake your own Warburtons crumpets
Warburtons has unveiled the recipe for its popular crumpets
INGREDIENTS (makes six)
- 150g plain white flour
- 200ml water
- ½ tsp salt
- ½ tsp sugar
- 1 tsp baking powder
- 1 tsp dried yeast
METHOD
Step one: the batter
Add flour, water and salt to a mixing bowl and whisk vigorously for around five minutes.
Mix a splash of water into to your dried yeast and add sugar, baking powder and the yeast mixture to the bowl and mix for another 30 seconds until you have a clear batter.
Cover your mixing bowl and put it into a warm place for 15 minutes to settle. Make sure you use a generous sized bowl as the mixture will expand.
Step two: bake
Place a greased metal biscuit cutter (or any shape cutter you have to hand) into the middle of a non-stick frying pan.
Pre-heat your frying pan on a hob on a medium-high heat setting.
Give your batter a stir to remove any large air bubbles, then use a ladle to drop approximately 60g of batter into the cutter inside the pan.
Wait for approximately four minutes, then carefully lift the cutter away from the crumpet. If the top still looks a bit under-baked, flip it over in the pan for a few seconds.
Remove your baked crumpet from pan and allow it to cool.
Repeat using up the rest of the batter, then toast them and add your topping before tucking in!
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