Real crumpets are amazing! Used instead of an English muffin as the foundation of eggs Benedict, or simply toasted and spread liberally with butter that melts and dribbles down your fingers and served with a steaming mug of tea, they are the business.

Peter Cook created this recipe while he was head baker at Price & Sons in Ludlow, inspired by one used in the 1940s by the bakery’s founder, Sid Price.


Makes 20 crumpets

200g minus 1 tbsp white bread flour
200g plain/all-purpose flour
200g plus 1 tbsp white sourdough starter
200g plus 1 tbsp ...


There are approximately 331 more words in this article.

To read the rest of this article, please buy this issue, or join the Resurgence Trust. As a member you will receive access to the complete archive of magazines from May 1966.

Buy Issue Join Us

If you are already a member, please Sign in