I know you can buy them here, but I fancied a spot of DIY on the crumpet front and they're not exactly difficult!

 

 

Ingredients are simple and were already in-stock.

 

Recipe - https://www.warburtons.co.uk/news/crumpet-recipe-revealed/

 

From the linked web page. I doubled the quantities (to make 12) expecting to freeze some.

 

Ingredients (makes 6 crumpets):

• 150g plain white flour
• 200ml water
• ½ tsp salt
• ½ tsp sugar
• 1 tsp baking powder
• 1 tsp dried yeast

Method

Stage 1 – How to make the Crumpet Batter…

1. Add Flour, Water and Salt to a mixing bowl
2. Mix vigorously with a whisk until your arm aches (at least 5 minutes) to create your crumpet batter
3. Mix a few ml’s of water into to your dried yeast
4. Add sugar, baking powder and yeast mixture to bowl and mix for another 30 seconds until you have a clear batter (and your arm aches even more!)
5. Cover mixing bowl and put into a warm place for 15 mins (Top tip – make sure your mixing bowl is bigger than you need as it will expand)

Stage 2 – How to bake your crumpets…

1. Place a greased metal biscuit cutter (any shape cutter you have to hand will also do the trick) into the middle of a non-stick frying pan
2. Pre-heat your frying pan on a hob on a medium-high heat setting
3. Before you start, give your batter a stir to remove any large air bubbles
4. Use a ladle to drop approx. 60g batter into the cutter inside the pan
5. Wait for approx. 4 mins – carefully lift the ring off the crumpet
6. Remove baked Crumpet from pan (if the top looks a bit gooey flip over in the pan for a few seconds)
7. Cool
8. Repeat the above to make as many as you can eat!
9. Toast and enjoy with butter, or anything else you fancy to top off your dough-licious bake…

 

The mix after standing, looks promising for the holes: -

 

 

First ever batch in the griddle: -

 

 

first ones were a bit thin (half-filled egg ring) they didn't rise as much as I thought.

 

 

Next lot were thicker but started to burn on the bottom before the top set, flipping them destroyed the holes (so less butter would fit) but still the airy texture inside ???? 

 

 

Total made 16.

 

 

Hint, if they start burning on the bottom before the top sets, head out to the shed and get the gas-torch. That will cook/set the top without destroying the holes.

 

Not totally perfect on the aesthetics front, but tasted just fine.

 

Visiting family weren't too sure about butter, but have scarfed the lot with ketchup! So, none got to the freezer.

 

I can do the tea already - all by myself. ???? 

it's far too hot for crumpets at the moment .????

Love a bit of crumpet .....Ahhhhh.

 

regards Worgeordie

Where's the tea? ????

3 minutes ago, Lemsta69 said:

Where's the tea? ????

 

Just had two, with poached eggs & butter on and a big mug of Taylor's Breakfast tea.

A beautiful Sunday brekky.

Anyone know why certain young ladies in the '60s were called bits of crumpet ?

Hot , full of holes filled with butter. Hardly ! Or maybe I mixed with thr wrong girls.

Looks great Crossy. ????

That's the same recipe (Warburtons) that I use.   Don't make them that often, but worthwhile when I do.   These from the last small batch I made.   I usually have them with a spoonful of honey on top.

 

Heart stopping 

54 minutes ago, toofarnorth said:

Anyone know why certain young ladies in the '60s were called bits of crumpet ?

Hot , full of holes filled with butter. Hardly ! Or maybe I mixed with thr wrong girls.

 

These??

 

Video not embedable, link https://www.youtube.com/watch?v=2Fmx2kTDmpw

 

59 minutes ago, toofarnorth said:

Anyone know why certain young ladies in the '60s were called bits of crumpet ?

Hot , full of holes filled with butter. Hardly ! Or maybe I mixed with thr wrong girls.

Make your mouth water ?

really educational for this 81 year old yank who dismissed crumpets the he discovered most forgettable scones

 

but English Muffins get a big thumbs up so may explore crumpet availability at Rim Ping

2 minutes ago, Andrew Dwyer said:

Make your mouth water ?

No, that was Opal Fruits!

I've been making this exact recipe for a while now.

The one thing I learnt from the beginning was you need be patient and cook them on a low heat otherwise they will burn on the bottom before the top sets. 

 

I like to serve mine with savory toppings particular cheesy scrambled egg, or as my mother always called it when I was a wee nipper, fluffy cheese.

 

Edited April 2, 20233 yr by Dmaxdan

30 minutes ago, Dmaxdan said:

I've been making this exact recipe for a while now.

The one thing I learnt from the beginning was you need be patient and cook them on a low heat otherwise they will burn on the bottom before the top sets. 

 

Yup, one needs to be careful with the heat (I wasn't), so the application of the gas-torch can rescue the situation without killing the holes ???? 

I dunk mine in whisked egg and a deseeded chopped chilli. Fry in a little oil till both sides golden 

brown. Serve with bacon with HP sauce or Maple syrup. Curtesy of Jamie Oliver.