When 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, or peanut butter.

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 for this Warburtons recipe.

INGREDIENTS (makes six) 

  • 150g plain white flour 
  • 200ml water 
  • ½ tsp salt 
  • ½ tsp sugar 
  • 1 tsp baking powder 
  • 1 tsp dried yeast 

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!