This blog is not a recipe blog, so it may seem odd that this post contains a recipe. Here’s why it’s here: I posted a couple of photos of my brother’s crumpet loaf on Twitter and the level of interest in it was remarkable.

Lots of people did not know such a thing existed – it is indeed a gift for humanity that it does – and quite a few were asking about a recipe. I thought this was the easiest way to share it as Twitter does not lend itself to sharing recipes, what with that 280 character limit and all.

The recipe and method is below, direct from my brother Kong Hian Khoo, the chef (aka #chefbro on my Twitterstream). Not only is he a fabulous chef, he’s also an excellent brother and human being. If I could emulate even half his generosity, good humour, and optimism, I would be a way better Tseen – and possibly someone you don’t recognise…

[Don’t worry, family, I’ll go back to sledging the dragon-seed soon]

Whole crumpet loaf | Photo by Tseen
Whole crumpet loaf | Photo by Tseen

This recipe makes 2 loaves. You can halve the portion, if you prefer.

  • 1kg flour
  • 100g high protein semolina, or normal semolina
  • 1L water
  • 1 pkt dry yeast (if activated, will be faster)
  • 10g salt
  • 20g bicarb soda

Mix all the ingredients in a large bowl and sit in a warm spot and allow to DOUBLE in size.

After it has doubled in size, whip into the mix:

  • 20g creme of tartar
  • 10g baking powder, mixed with 150mL water

The mix should ideally be a thick, snotty texture.

Pour mix into greased loaf tin(s) till half full and allow it to double in size before baking on 190 Celsius till golden (check on it at about 25 mins), then down to 175 Celsius for another 15-20mins or till cooked. Check by inserting a skewer; if it comes out, clean it is cooked.

Unmould and allow to cool on racks before using.

The crumpet loaf is really nice to slice, then toast, like you would a crumpet.


Sliced crumpet loaf | Photo by Tseen
Sliced crumpet loaf | Photo by Tseen