The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Crumpets with homemade honey butter

"You can't go past crumpets for breakfast, and Tricycle Café makes the best crumpets in Tassie. Do you think they'll mind sharing the recipe?"
David Lee, Battery Point, Tas

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

450 gm (3 cups) plain flour 350 ml milk, warmed 5 gm (1¾ tsp) dried yeast For brushing: vegetable oil 1 tsp baking powder   Honey butter 500 ml (2 cups) organic Jersey cream (see note) 50 gm leatherwood honey


  • 01
  • Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter. Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
  • 02
  • Meanwhile, for honey butter, process cream in a food processor until fat separates (2-3 minutes). Strain and squeeze out excess buttermilk (reserve for another use). Pulse butter and honey in a food processor to just combine. Place in a sterlised container and refrigerate until required. Makes about 400gm. Butter will keep refrigerated in an airtight container for 4 days.
  • 03
  • Heat a large frying pan over medium-high heat and brush with oil. Lightly grease 7cm crumpet rings (see note) with oil. Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet (batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water). Cook crumpets, in batches, until bubbles form on surface (5 minutes), then flip and cook until just set and golden (1-2 minutes). Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey butter.

Note Makes about 16 crumpets. The chefs at Tricycle Café and Bar adapted this recipe from one by Hugh Fearnley-Whittingstall. At the café they use local honey and local cream. Organic Jersey cream is available from select delicatessens and grocers. If it's unavailable, substitute another pouring cream. Select specialist cookware shops sell crumpet rings. You can also use biscuit cutters (you'll need them to be 2.5-3cm deep), but don't resort to egg rings - they're too shallow. 

At A Glance

  • Serves 6 - 8 people
  • 30 mins preparation
  • 45 mins cooking (plus proving)
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people
  • 30 mins preparation
  • 45 mins cooking (plus proving)

Featured in

Jun 2013

You might also like...

Alistair’s secret barbecue sauce


Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake


Cultured butter

Hot ricotta fritters, blueberry-lime compote and ricotta cream


Tetsuya's caramelised apple and saikyo miso cream

Stanbuli shepherd's salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.