Gladys' Crumpets Recipe

Gladys' Crumpets / Karen E Photography (p)

 Jackie Cameron
While waiting for water to boil for her and her brothers’ bath ‘Nan’ would spoil them with freshly-made crumpets that were always served with butter and apricot or strawberry jam. To ensure complete decadence the rule was to eat these as they popped out of pan.
— Jackie Cameron

Gladys' Crumpets

Makes about 10 crumpets


  • ¾ cup Cake Flour
  • ¼ cup White Sugar
  • 10 ml Baking Powder
  • 1 Whole Egg
  • 10 ml Salted Butter, melted
  • 80 ml Full Cream Milk
  • Sunflower oil, for frying


  1. Mix the flour, sugar and baking powder together.
  2. Lightly whisk the egg and add the melted butter.
  3. Mix the egg and butter mixture into the dry ingredients.
  4. Add the milk to the mixture. Do not allow this mixture to stand, shallow – fry immediately.
  5. In a frying pan add 20ml oil, you will be adding the oil as is needed, making sure not to make the crumpets too oily. Drop a tablespoon of the mixture, onto the hot pan, when bubbles appear, you turn the crumpet over. Do not overcrowd the crumpets within the pan; allow enough space to turn them over. Cook them golden on both sides, serve straight away with thick dollops of whipped cream and maple syrup.