Currant and Tea Crumpets

READY IN: 35mins
Recipe by lemoncurd

Please use a strong tea like any China tea, English breakfast or Earl Grey. Herbal teas which do not contain tannin is unsuitable.

Top Review by Annacia

I made this recipe twice today and I'm really sorry to say that it hasn't worked for me. The first time it was so dry that I couldn't mix the flour in. I added more water by tsp's until it was very gooey and it still remained to thick to cook properly. The finished product was much more like a North American biscuit than a crumpet. I tried it again and added an extra 1/4 cup of liquid to start with and by the time I thinned it enough to be a batter that would "bubble up" when cooked it had no flavor left.

Ingredients Nutrition


  1. Add tea and currants into a small bowl.
  2. Allow to steep until tea is cold and currents plump.
  3. Sift flour into a clean bowl add sugar and combine well.
  4. Make a well in the center, add tea mixture and egg.
  5. Mix with a wooden spoon till all the ingredients are incorporated and the batter is lump free.
  6. Grease a frying pan with a little butter at a time.
  7. Drop a tablespoon of batter at a time, try to fit a few at a time in the frying pan.
  8. Cook over medium heat for 2-3 minutes or until bubbles appear on the surface.
  9. Turn and cook the other side.
  10. Repeat with remaining batter.
  11. Serve with whipped cream.

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