You can make the batter without any special kit. But if you pour it straight into the pan, it spreads out flat and you get pikelets: thin, lacy and nice with butter, but not crumpets. The ring is what holds the batter tall enough for the bubbles to rise up through it and leave those holes all the way to the top.

So yes, if you want proper crumpets, you need rings. Luckily they’re one of the cheaper bits of baking kit, and they’re handy for other jobs too.

What to look for

  • Depth. Crumpet batter rises a lot. Shallow egg rings are too low, and the batter spills over the top.
  • Non-stick, or very well greased. Crumpets are sticky, and you want them to drop out cleanly.
  • Enough of them. A batch of batter makes 8 to 12 crumpets, so 4 rings means a lot of standing at the hob.

The set I’d get

Wrenbury Non-Stick Crumpet Rings, Set of 6. The listing says they’re made in England, and they’re one of the best-reviewed crumpet ring sets on Amazon UK.

Wrenbury non-stick crumpet rings, set of six, with a crumpet and a fried egg

According to the listing:

  • About 9cm across and 3cm deep, which is a proper crumpet size
  • Non-stick carbon steel
  • Safe in the oven, frying pan and air fryer
  • Dishwasher safe
  • Also sold in sets of 4 and 8

That 3cm depth is the main reason I’d pick these over the cheap thin stainless rings. Most of those are fine for eggs, but they’re often too low for crumpet batter. Six fits nicely in a big frying pan, and you’ll still use them for round fried eggs and breakfast muffins long after crumpet season. Speaking of which, here’s how to fry an egg that’s round enough for a muffin.

Getting the holes right

  1. Grease the rings anyway. Even with non-stick, a quick wipe of butter or oil inside each ring makes them slide off much more easily.
  2. Keep the heat low. Medium-low at most. If the bottom browns before the top sets, the pan’s too hot.
  3. Only fill them about halfway. The batter needs room to rise.
  4. Wait for the holes. Leave them alone until the surface is covered in holes and has gone from shiny to matt. That usually takes around eight to ten minutes. Then lift off the rings and give the crumpets a short flip to colour the tops.
  5. No holes? The batter’s usually too thick. Loosen it with a splash of warm water and try the next batch.

They freeze brilliantly, too. Make a big batch on a Sunday, freeze them, and toast them straight from frozen on cold weekday mornings.