Is it a flat cake? A type of pancake? Or maybe it’s a small flapjack? No, it is the old-fashioned English crumpet but in a new guise – not quite the ones old Captain Sedgwick might have served over a hundred years ago in The Captain’s Rooms, his famous “tavern of the seas”, in the heart of Cape Town!

Whatever you want to call it, Sedgwick’s Original Old Brown has found a way to make modern-day, mouth-watering, gluten-free coconut crumpets in a few easy steps.

Try this delicious recipe over the Easter break and impress your family and friends with this anytime snack. Sedgwick’s Old Brown is celebrating a century of rich heritage, character and traditions this year.Affectionately known as “Obies”, it is still made according to the original recipe, creating memories and stories of great moments shared.

Share the warmth of Sedgwick’s with a crumpet.

Gluten-free coconut crumpets with honey and Old Brown sauce

Serves 4 to 6



Gluten-free crumpets

4 eggs

1 cup milk

2 tablespoons vanilla extract

1 tablespoon honey

1 cup coconut flour

1 tablespoon baking soda

1Ž2 tablespoon salt

Butter for frying


Honey sauce

1Ž2 cup Sedgwick’s Original Old Brown

1Ž4 cup honey

1Ž4 cup sultanas

1Ž4 cup raisins

1Ž4 cup sliced almonds, toasted



  1. In a small bowl, beat the eggs for about two minutes or until frothy. Mix in the milk, vanilla and honey.
  2. Combine the coconut flour, baking soda and salt in a medium-sized bowl and whisk together.
  3. Mix the wet and dry ingredients together until the coconut flour forms a smooth batter.
  4. Lightly grease a pan with butter. Ladle a few tablespoons of the batter onto the pan to form each crumpet. Spread them out slightly using the back of a spoon. The crumpets should be fairly thick.
  5. Cook for a few minutes on each side over medium heat, flip each crumpet over until each side is slightly brown.
  6. Heat the Sedgwick’s Old Brown and honey in a saucepan over low heat, stir until warm.
  7. Add the raisins and the sultanas to the sauce, remove from the heat and keep it covered.
  8. Let the sauce cool down for 20 minutes and stir in the almonds.
  9. Serve the sauce over the coconut crumpets and enjoy!


Follow the brand on Twitter @SedgwicksOB #sharethewarmth and on Facebook at Sedgwick’s Old Brown


Leave a Reply