A fluffy giant crumpet topped with loads of butter, marmite, and cheddar. Basically, our dream breakfast pizza.
Done in 1 hour
Serves 4
400mlwhole milk, warm
1 tbspinstant yeast
1 tspgranulated sugar
1 tspsalt
1/2 tspbaking soda
300gstrong white bread flour
100mlwater, room temperature
If you don't know about Marmite, get to know! Marmite divides us Brits, but here at Twisted we love it. It's a savoury, salty spread that is often served on crumpets. This is a giant crumpet topped with lashings of cheese and butter, and of course, marmite.
Whisk together the warm milk, water, yeast, and sugar. Set aside, and allow to get frothy (around 15 minutes)
Meanwhile, stir together all of the remaining dry ingredients. Add the wet ingredients into the dry, then whisk together until combined. Cover, and set aside in a warm place for an hour or until super bubbly.
Grease a skillet and a springform cake in (without the bottom). Add both to your pan on medium/high heat, then pour in half of your batter. Cover, and leave to cook on low for 15 minutes or until there's lots of holes in the top and the base is golden.
Remove the cake tin, and remove the crumpet from the pan. Spread liberally with butter and marmite, then cover in grated cheese. Pop under the grill until melted and bubbly, and that's it!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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