Homemade crumpets with burnt honey butter

Homemade crumpets with burnt honey butter

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(4 ratings)

Prep: 20 mins Cook: 20 mins plus rising

More effort

Serves 4
Light, fluffy, fresh crumpets are perfect for a weekend brunch - top with sweet and salty burnt honey butter

Nutrition and extra info

  • crumpets only
  • Vegetarian

Nutrition: per serving

  • kcal609
  • fat36g
  • saturates19g
  • carbs63g
  • sugars26g
  • fibre2g
  • protein2g
  • salt0.7g
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  • 250ml milk



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

  • 200g plain flour
  • 1 tsp fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp vegetable oil, plus extra for greasing

For the burnt honey butter

  • 5 tbsp clear honey
  • 140g unsalted butter, at room temperature


  1. Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and ½ tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly.

  2. Meanwhile, make the honey butter. Heat the honey in a small saucepan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat the butter in a large bowl until fluffy and pale, add a large pinch of sea salt, then fold in the warm honey. Scrape into a serving bowl and chill. Can be made a day ahead.

  3. When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks’ rings with oil. Heat a large non-stick frying 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. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 mins or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen. Warm through in an oven at 140C/120C fan/gas 1 if you’ve made them in advance. Repeat with the remaining mix, then serve with the burnt honey butter.

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Comments, questions and tips

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12th Feb, 2017
Also added 50ml more milk after reviewing the batter - should probably have added about 20ml more as crumpets were on the stodgy side. Still great with honey!
19th Apr, 2015
Tried these today after receiving a set of crumpet rings as a gift. Batter was quite thick, we had some bubbles and they tasted good but will try again with a looser batter and see if that's better. Fun project for a weekend afternoon with the kids. We had ours with butter and jam as we don't really like honey.
7th Feb, 2015
Made these today - just the crumpets, not the burnt honey, and they were delicious! Only had a fairly shallow ring (1 cm), so were on the thin side. When cooking them, I filled ring to the top otherwise they would have been like pancakes! Were ready to cook after an hours proving and followed recipe, which I found worked out great! Will be making again
14th Jan, 2015
The first time I made these crumpets I found that the batter was too thick and I didn't get the bubbles that you associate with crumpets. On my second attempt I increased the milk to 300ml and that worked perfectly. My husband is delighted as we can't buy crumpets here in France! I have't tried the burnt honey part of the recipe, we prefer our crumpets with just butter.
14th Sep, 2015
Could I make the batter then leave overnight in the fridge to cook in the morning?
10th Aug, 2015
Can the batter be made and left in the fridge overnight?
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