Chocolate Crumpets


Fluffy Chocolate Crumpets

I’ve definitely got a thing for crumpets at the moment. I love the process; the bubbling yeast, the fluffy dough and the crispy edges! Plus it’s yet another excuse to eat breakfast for every meal.

I had a go at your average crumpets the other day, sans crumpets rings so they were super tasty but not the prettiest but since then I saw the ultimate, chocolately breakfast treat on Instagram – chocolate crumpets! Had to give it a go, and with proper crumpet rings in hand they came out really well. Plus these can be adapted very easily, add vanilla or peppermint or any other essence to kick up the variety or swap in white chocolate for a more subtle flavour.



  • 400 ml milk
  • 1 tablespoon dried yeast
  • 1 teaspoon caster sugar
  • 260g strong white flour
  • 40g dark chocolate
  • ½ teaspoon bicarbonate of soda
  • vegetable oil , for greasing


In a heat-proof bowl or jug, warm the milk to just less than bath temperature (so not to kill the yeast) then grate in the chocolate, stirring until melted. Add the yeast and sugar and allow to dissolve, adding another 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy.


In a large mixing bowl, sift the flour, bicarbonate of soda and a tsp of salt and stir well to combine. Make a well in the center and pour in the yeast mixture once the 15 mins is up. Gradually stir outwards from the center with a whisk or wooden spoon, taking your time to fully combine the wet into the dry, then cover with a damp tea towel and set aside for 45 minutes, until little bubbles form on the surface.

Grease your egg/crumpet rings (I only had 2 but 4 would be fine in a large frying pan) with vegetable oil. Wipe a little extra oil over the bottom of a large flat-bottomed non-stick pan and place over a medium-high heat. Arrange the rings in the spoon 3-4 tablespoons of the batter into each ring. Allow to cook for 5 minutes until little bubbles appear on the surface.


Let the bubbles burst, thats how you know it’s safe to flip the over with tongs, taking the ring away as you go. If you feel like the crumpet is underdone and will drop without the ring, leave it on and let it fry a little longer. Cook for another minute on the other side and remove from the pan. Make sure to re-grease the rings before the next batch.

Serve warm, covered in salted butter! Alternatively, store in a sealed container for up to 3 days but toast slightly before serving.



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