Crumpets are a type of bread with a flat top with many small pores and a chewy and spongy texture. They are circular in shape and approximately eight centimetres in diameter and two centimetres thick. They are generally left slightly undercooked so that they may be cooled and stored before being eaten freshly toasted. They are eaten with a spread of butter, and topped with something like jam, honey or Marmite (yeast extract).
They are a popular teatime or supper snack in Great Britain and Ireland.
You can make your own crumpets by following the recipe below.
100ml boiling water
1tbsp dried yeast
250g plain flour
1 tsp salt
1/2 tsp bicarbonate of soda
20g butter, for cooking
Mix the sugar, milk and boiling water in a jug and stir in the yeast. Leave in a warm place for 15 minutes until froth appears.
Put the flour in a large mixing bowl with the salt. Stir in the liquid and mix vigorously until smooth. Cover and leave in a warm place for around two hours.
Mix the bicarbonate of soda with 50ml of warm water and stir it in. Cover and leave in a warm place for 30 minutes.
Melt the butter and use it to brush the inside of four crumpet rings. Heat a large frying pan on a medium-low heat and grease the pan. Put the rings flat into the pan and spoon a spoonful of batter into each, so they are about half full.
Cook until the top is dry and covered with holes, then push the crumpets out of the rings. If eating immediately, toast the tops under a hot grill until golden, then serve. If you’re keeping them, cool on a wire rack, then toast on both sides to reheat.
If your crumpets turn out to be a success feel free to invite me to sample your crumpets. They are great spread thickly with butter and a thin scraping of marmite. Washed down, of course, with a nice cup of black Ceylon tea!