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Fully Loaded Cornbread Crumpets

Fully Loaded Cornbread Crumpets
Fully Loaded Cornbread Crumpets

Breakfast, lunch or brunch, these Fully Loaded Cornbread Crumpets are the perfect pillows of deliciousness to rest your favourite toppings on. We absolutely love our smoky yoghurt topping with these crumpets... it's savoury heaven. But of course, the sweet toothed out there can go their own way, whatever takes your day to the next level!


Before you start

Mixing bowl | Frying pan | Saucepan | Jug | 8-10cm metal cutters

Serves 4


For the crumpets

  • 500ml plant based milk
  • 120ml tepid water
  • 200g strong white bread flour
  • 200g fine cornmeal
  • 1 tsp bicarbonate of soda
  • 2 tbsp dried yeast
  • 1 tbsp caster sugar
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • Vegetable oil for greasing

For the toppings

  • 4 spring onions
  • 1 tsp urfa chilli paste
  • 110 ml plant based yoghurt
  • Salt and pepper


  1. 1.

    Make the crumpets | Gently warm the plant based milk in a saucepan and leave to one side | Pour the tepid water into a jug followed by the yeast and sugar | Cover the jug with a tea towel and leave in a warm place for 20 minutes to activate the yeast | In a large mixing bowl sift the flour and bicarbonate of soda before adding the cornmeal, salt and cayenne pepper

  2. 2.

    Mix the crumpets | Make a well in the centre of the flour and slowly add the a dash of warm plant based milk followed by a dash of the yeast mixture | Slowly whisk the ingredients together until you have a batter similar in consistency to pancakes | Cover the bowl with a tea towel and leave to one side for 45 minutes until small bubbles form

  3. 3.

    For the toppings | Mix the plant based yoghurt with urfa paste and finely slice the spring onions | Pop the toppings in the fridge for assembly later

  4. 4.

    Fry the crumpets | Grease four 8cm - 10cm metal cutters with vegetable oil and place them in a frying pan over a medium-high heat | Drizzle some veg oil into the pan then spoon the pancake batter into the rings filling them just over half way | Cook for around 4 - 5 minutes or until little bubbles appear on the surface and burst to leave crumpet style holes | At this point remove the rings using kitchen tongs then flip the crumpets over and cook for another minute

  5. 5.

    To serve | Slather the crumpets in plant based butter then top with the smoked urfa yoghurt, spring onions and a generous twist of cracked black pepper