Crumpets are as quintessential to British life as Double Decker Buses, London Black Cabs and Strawberries and Cream. This little gem of a snack has travelled successfully across the world and has equal popularity here in Australia and New Zealand. So what makes this spongy doughy bread that is similar to pancakes, make you quiver at the knees?
Crumpets the perfect sweet or savory snack eaten anytime of the day or night
Is it the porous little air holes that so brilliantly trap and soak the lashings of melted butter?
Is it the folds of sponge that explode in your mouth?
Is it because it’s the perfect comfort food?
What ever your reason, crumpets can be enjoyed any time of the day as either a savory or sweet snack. If you’re a savory person like I am, butter and vegemite or melted cheese topped with tomato, salt and pepper will send you on the road to eternal bliss. Alternatively for when the sweet tooth kicks in, nothing beats lashings of butter and honey.
You really don’t need a reason to indulge in crumpets but for something completely novel, try making your own from scratch instead of reaching for store bought ones. Kids will love them and adults will be suitably impressed and steal them from the kid’s plates!
Ingredients 200ml Skimmed Milk (warm)
200g Plain Flour
3g Dried Yeast
1 Teaspoon Sugar
150ml Water (warm)
1 Teaspoon Salt
½ Teaspoon Baking Powder
Combine the flour, sugar and yeast in a large bowl and mix thoroughly.
Flour, sugar and yeast combined and mixed thoroughly
Warm the milk then slowly add to the flour. Mix to create a batter.
Add milk to the flour to create a thick batter
Slowly add water to thin the batter down.
Continue to add water and whisk with a beater until the batter is thin enough to glide off the beater.
Thin the batter by slowly adding water
Cover batter with a towel or blanket in a warm area for 2 hours. After 2 hours, you will return to find the batter bubbling and foaming
After resting for 2-hours, the batter will will bubbling and foaming
Add salt and baking powder to the batter and mix through.
Grease a frying pan with oil.
Grease egg rings with oil.
Heat frying pan until hot, place the egg rings into the pan then pour batter to just under the top of each ring.
Cook on a medium heat for approximately 4-5 minutes.
Cook crumpets on a medium heat
Carefully remove the egg rings and allow the crumpets to cook for another 1-2 minutes.
Flip it over and sear the top of each crumpet for approximately 30-45 seconds.
You can eat the crumpets immediately or you can allow them to cool. Put crumpets into a toaster to finish cooking then add lashings of your favourite toppings.
Freshly cooked crumpets
My choice is freshly churned butter and honey – enjoy.
Tips If the batter runs out of the egg rings, the batter is too thin, to rectify simply add more flour to thicken the batter mix.
If the batter is too thick, air bubbles won’t form (which is the quintessential look of the crumpet), to rectify simply add more water.
Crumpets can be stored in an air tight container in the fridge for a week. Alternatively these crumpets freeze really well.
I recently packaged a batch of 8 in cellophane tied with gold string and gave these to my husband’s boss – so if you can avoid the family sneaking off with these freshly made crumpets they also make a fantastic gift.
Crumpets are the perfect little gift for family and friends