Sourdough Crumpets (v) Recipe

In a medium bowl whisk together sourdough starter and warm water until smooth and slightly runny.

Add the all-purpose and whole wheat flours and the 1/2 tsp salt. Whisk until combined into a thick batter. Cover with plastic wrap or a towel and let sit at room temperature for 2–4 hours until bubbly and aerated. If your starter was very active, 2 hours may suffice; colder kitchens may need 4 hours.

Once bubbly, stir in the baking powder and baking soda to the batter and gently fold until evenly distributed. The batter should be pourable but hold some air bubbles; adjust with a tablespoon of water if too stiff.

Heat a heavy nonstick skillet or griddle over medium-low heat until warm (about 300–325°F / 150–160°C). Brush the pan lightly with 1 tsp of the butter and the neutral oil.

If you have 3–4" crumpet rings, grease them and place on the skillet. If not, you can spoon batter to make rounds (~3½–4" diameter) and carefully contain them with an inverted metal cookie cutter or simply freeform with a steady hand.

Pour approximately 1/4 cup batter into each ring or for freeform crumpets spoon 1/4 cup per crumpet. Cook gently over medium-low heat. After 6–8 minutes you should see holes forming across the surface and the tops should be set but not browned; this indicates the crumpets are ready to flip.

Remove the rings (if used). Flip the crumpets and cook 1–2 minutes more to lightly brown the underside. Transfer cooked crumpets to a baking sheet in a low oven (200°F / 95°C) to keep warm while you cook the rest. Re-grease rings/pan lightly as needed.

Makes about 8 crumpets (1/4 cup batter each).

In a small bowl mix the grated aged cheddar with the marmite and 1/2 tablespoon of softened butter. Stir until combined into a slightly spreadable mixture. Adjust marmite to taste — Marmite is salty and umami-forward, so start with 1 tsp and add up to 1.5 tsp if desired.

In a large skillet over medium heat melt the remaining 1 1/2 tbsp butter with the extra 1 tsp oil (the oil helps prevent burning). Crack the duck eggs into the skillet—space them so they don’t touch. Fry to your preferred doneness: for runny yolks fry about 3–4 minutes until whites are set but yolks still soft; for fully set yolks cook 5–6 minutes. Season eggs with sea salt and freshly ground black pepper while cooking.

To assemble: spread a generous tablespoon of the marmite-cheddar mix onto each warm crumpet (or butter the crumpets first if using optional butter). Place a fried duck egg on top of each crumpet.

Sprinkle each crumpet with the finely chopped chives and a little extra grated cheddar if desired. Serve immediately while eggs are warm and yolks runny.

Serve 2 crumpets per person as a hearty brunch portion (see servings). Offer lemon wedges for those who like a bright squeeze on the egg; provide extra Marmite-cheddar on the side for spreading.

Leftover crumpets can be refrigerated for 2 days and refreshed in a hot skillet or toaster before topping.