Chocolate crumpets

Chocolate crumpets

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(3 ratings)

Prep: 10 mins Cook: 20 mins

More effort

Makes 8-10 crumpets

We've reinvented the classic crumpet for chocoholics. Follow our easy recipe and make the ultimate breakfast or sweet snack

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per crumpet (10)

  • kcal128
  • fat4g
  • saturates1g
  • carbs19g
  • sugars4g
  • fibre1g
  • protein4g
  • salt0.04g


  • 350ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 200g plain flour
  • 3 tbsp cocoa powder
  • 1 tsp fast-action dried yeast
  • 1 tbsp golden caster sugar
  • 2 tbsp vegetable oil, plus extra for the pan


  1. Heat 300ml of the milk in a pan until it just starts to bubble around the edges, then leave it to cool until it is tepid.

  2. Measure out the flour and then put 3 tbsp back into the bag. Add the cocoa, yeast and sugar and then stir the milk in, a little at a time, until you have made a smooth batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly. Stir in a little more milk if the batter is very thick, if it is too thick the bubbles won’t rise to the surface as well.

  3. When risen, add the remaining 50ml milk to the batter to let it down a little, then heat the grill to high. Lightly oil the insides of 4 x 9cm metal crumpet rings or metal cooks’ rings. Heat a large non-stick frying pan or griddle pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. Repeat with the remaining mixture.

  4. If you now want to grill your crumpets, transfer your pan (if it has a heatproof handle) to the grill and cook until the tops are golden brown. If your pan doesn't have a heatproof handle, transfer the crumpets to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen until ready to grill and serve.

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Comments, questions and tips

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23rd Oct, 2017
The crumpet mixture itself was a great consistency but far too bitter in my opinion, unless eating with duche de leche as the recipe suggests! Made 12 crumpets and satisfying to make. Any tips on getting the things out of the tins, greasing definitely didn't work!
23rd Feb, 2017
Please could you specify why we need to put three tablespoons of flour back into the bag? Is there any particular reason for this process?
abfivestar's picture
24th Feb, 2017
I understand that the 3 tablespoons of flour you put back in the bag are then replaced by the 3 tablespoons of cocoa.
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