Homemade Crumpets

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Homemade crumpets are a wonderful breakfast, brunch or supper treat and the finest way to increase your butter intake

When you leave your homeland there are always some foods that you miss and you either suck it up, rely on care parcels or come up with your own version… One of the foods for me was crumpets and I started working on my homemade crumpets almost as soon as we arrived in Hungary, they are yet another wonderful memory of childhood, sat on my grandmas lap with butter running down to my elbows munching on crumpets. Now my Grans crumpets were not homemade crumpets but they were and remain one of my favourite things to eat, soft a springy inside full with all of the holes full of melted butter and freshly toasted and crispy on the outside… Think freshly buttered toast only a million times better!

My quest to make my homemade crumpets were pretty disappointing to start off with and 8 years ago when we arrived here the only web access I had was dial up, yes dial up was my only web access! As such I did not have access to anywhere near the sort of resources I take for granted today, however I stumbled on a great recipe by a baker called Dan Lepard. You may remember the name, I used his recipe for my pickled cucumber bread which he helped me out with tremendously when I was struggling, top chap right the way around! I made a few changes and moved to full fat milk rather than semi skimmed and also added fizzy water rather than still water, but these things rock!

Apparently crumpets are an afternoon tea ‘thing’, but for me they are perfect for breakfast, brunch or even a supper snack and the great thing about them is that they freeze wonderfully. This recipe will make a cool dozen homemade crumpets and I usually serve 2 per person, although I could easily eat half a dozen of them! Eating crumpets with jam seems very popular but for me they are vehicle for butter, lots and lots of butter, it melts wonderfully and gets held in all the little holes that in the homemade crumpets as they cook. If you must add jam feel free to do so and I will judge you quietly, but seriously give them a try with just an obscene amount of butter, if it aint dripping down your arms when you are eating them you have not got enough!

I am beginning to slow down for the Christmas period now and we are nice and quiet and enjoying our freedom from all things gardening. We did our annual trip to Budapest to do our Christmas shopping and take in the Christmas markets and vast quantities of beer, I need the beer as the thing I hate doing more than anything else is shopping. We had a great giggle and consumed far too much of everything, but we did manage to stop by our favourite Indian restaurant, we never eat Hungarian food in the big city, it is a rare opportunity to eat something that is not Hungarian food and not have to cook it ourselves.

You should definitely make a mental note to knock up a batch of these wonderful homemade crumpets over the festive period, I guarantee your guests will be delighted with these treats even if you have not heard of them before. A real taste of old school Britain and a real taste of my childhood and something that I love very much!

Homemade crumpets are a wonderful breakfast, brunch or supper treat and the finest way to increase your butter intake

 

Homemade crumpets are a wonderful breakfast, brunch or supper treat and the finest way to increase your butter intake
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Homemade Crumpets

Homemade crumpets are a wonderful breakfast, brunch or supper treat and the finest way to increase your butter intake 😉

Course Breakfast, Snack
Cuisine British
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 4
Author Brian Jones

Ingredients

  • 450 g Plain Flour.
  • 1 Tsp Soft Brown Sugar.
  • 7 g Dried Yeast.
  • 350 ml Milk.
  • 350 ml Fizzy bottled water.
  • 1 Tsp coarsely ground sea salt
  • 1/2 Tsp Bicarbonate of soda.
  • Cooking Oil. Neutral.

Instructions

  1. Sift the yeast and flour in to a large mixing bowl and then add the sugar and mix together.
  2. Heat the milk and water in a pan until it reaches around 20°C.
  3. When the milk and water mix reaches the appropriate temperature and then add to the flour mix and beat until it reaches a smooth mix, it should be half way between un-whipped single and double cream in texture.
  4. Cover the bowl with cling film and set aside in a warm room until the mix has increased in volume between 50% and 100%, this should take about 2 hours.
  5. Then stir in the bicarbonate of soda and salt.
  6. Meanwhile heat a heavy based frying pan over a low to medium heat, if the pan is too hot the base of the crumpets will burn before the 'bubble' structure has a chance to form, too cold and the mix will run from underneath the ring moulds.
  7. Add a little oil into the pan and then pour in 1.5cm of the mix to the 10cm baking rings, I can fit 4 rings into my frying pan.
  8. Allow the crumpets to slowly cook, they will take around 10 minutes, they need to slowly cook and form the bubbled look that crumpets are known for.
  9. When cooked the top of the crumpet will be dry and pock marked with holes, at this point in time you can flip the over and cook fro no more than 30 seconds.
  10. At this point in time the crumpets can be frozen.
  11. To serve grill on the cooked side first and then flip them over and grill the side with the holes and the lavish with loads and loads of butter!

Recipe Notes

I understand that jam and butter is a popular way to serve crumpets, I however think anything other than butter is insane, but fill yer boots if you want jam 😉 Adapted from Dan Leppard: Baking with Passion
Homemade crumpets are a wonderful breakfast, brunch or supper treat and the finest way to increase your butter intake
Homemade Crumpets

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Go On, Share It! You know you want to 😉
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2017-04-03T14:11:32+00:00

29 Comments

  1. Paige @ Where Latin Meets Lagniappe December 8, 2015 at 10:33 am - Reply

    I’ve always wondered what a crumpet was! And they look delicious — are they similar to what we call English muffins here in the US? And the whole butter running down the arm thing? Totally yummers :):)

    • Brian Jones December 11, 2015 at 1:44 pm - Reply

      I believe they did make the trip across the Atlantic but not sure how popular they are. The ingredients are similar to an English Muffin, but the textures and processes are very different, a muffin will typically be made from a dough that needs ‘kneading’ where as a crumpet is made from a batter and the cooking process forms large holes to sneak in extra melted butter 😉

  2. Fareeha December 9, 2015 at 11:55 am - Reply

    You need to tone down your photography, buddy.. I am getting all JEALOUS with such beautiful shots.. The crumpets look just so perfectly delicious. Wish we lived closer.. I would have taken full advantage of your photography skills as well as such amazing food..

    • Brian Jones December 11, 2015 at 1:45 pm - Reply

      Haha, thank you Fareeha… Long time no chat, I hope you are well, sorry bout the pics I will smear some lard on my lens for my next shots 😉

  3. Johlene@FlavoursandFrosting December 9, 2015 at 9:39 pm - Reply

    This made me smile when I saw these crumpets, my Mom use to make it for us all the time as kids, especially during the winter months 🙂

    • Brian Jones December 11, 2015 at 1:46 pm - Reply

      Good childhood memories are always the best… Especially when they involve food for me 😉

  4. Whitney @ That Square Plate December 10, 2015 at 1:28 am - Reply

    Haha Love the visual of butter running down elbows! I’ve never had homemade crumpets, but you’re making me want to try them!!

    • Brian Jones December 11, 2015 at 1:48 pm - Reply

      Messy food has a special place in my heart… Reminds me of childhood and not worrying about the mess 😉

  5. Jeff the Chef December 10, 2015 at 2:01 am - Reply

    I’ve never had a crumpet. One look at yours makes me want to abandon my English muffins, for sure, and try one!

    • Brian Jones December 11, 2015 at 1:50 pm - Reply

      Noooo don’t abandon the might English Muffin, they are perfect for Eggs Benedict, just add something new… Incidentally do you have an English Muffin Recipe, I have failed miserably at making them… Rookie Baker 😉

      • Jeff the Chef (@makeitlikeaman) December 14, 2015 at 2:43 pm - Reply

        I like to make Benedict with a hearty, rustic bread rather than an English muffin, mainly because I tend to bake bread pretty commonly. I’ve never made English muffins – but I’ve wanted to. I know that they can be made in a cast-iron pan, and I’m on a cast-iron kick … so if I come across something I like, I’ll definitely let you know.

        • Brian Jones December 15, 2015 at 2:40 pm - Reply

          Cheers, I don’t eat a lot of bread to be honest and bake it even less, I find muffins freeze really well so can always have some in stock… Shame I have not come across a reliable recipe though.

      • Jeff the Chef December 19, 2015 at 12:51 am - Reply

        I’ve been looking for a Christmas Break project, and English muffins may be it. I’ve done a bit of research, and have discovered far more diversity than consensus with regard to how to make them. I’m very curious to give it a shot.

        • Brian Jones December 24, 2015 at 9:35 am - Reply

          I have tried a couple of times and never been happy but I am really not a baker just not practiced enough to pull it off.

  6. Hillary December 11, 2015 at 10:08 pm - Reply

    Oh, how I love a fresh crumpet! Or should I say, KRUMPet. (had to.)

  7. I love crumpets, but good ones are so hard to come by most places I’ve lived in the States. I really want to abandon my “to do” list and make these right now! Good thing I don’t have fizzy water haha. But seriously, maybe next weekend for breakfast. And I do agree with you, there’s nothing better than good bread with butter. Good butter. Nothing else required!

    • Brian Jones December 14, 2015 at 9:52 am - Reply

      Melted butter and something soft but crispy and warm what else is needed… Have fun 😀

    • Updating my comment to add that I have made these, they are delicious, and I have my second batch finishing up right now. The first time I followed as written, and the second I split the flour between white and whole wheat (I didn’t feel like opening another package of white), and they also turned out beautifully. I also proceeded to drink the remaining fizzy water so I can make other breads next week. 😉

      • Brian Jones February 28, 2016 at 8:51 am - Reply

        Oooo excellent, so glad you like them… I’ve not tried messing around with different flours, I think as an ingredient flour ‘scares’ me more than any other, I like food I can taste and test as I go with things like this it is all magic and subterfuge and you just have to trust 😮

  8. Byron Thomas December 14, 2015 at 12:45 pm - Reply

    I’m eating a toasted bagel with cream cheese and it suddenly tastes bland – I’m picturing a pool of melted butter on my plate from the butter I smeared on a warm crumpet. So much for that 2 bucks I spent on the bagel!

    • Brian Jones December 15, 2015 at 2:37 pm - Reply

      Bagels are good but crumpets are better 🙂

  9. Whitney December 15, 2015 at 3:53 pm - Reply

    You’re so British. 😉

    • Brian Jones December 17, 2015 at 2:25 pm - Reply

      That is the first time anyone has ever said that 😉

  10. Derek December 17, 2015 at 1:46 am - Reply

    These look awesome man! A perfect Xmas morning recipe too.

    • Brian Jones December 17, 2015 at 2:20 pm - Reply

      I’ll be going for a full English Breakfast on the big day, but will certainly be rocking these on Boxing day 😀

  11. […] Homemade Crumpets – […]

  12. Michelle Blackwood June 6, 2016 at 1:33 pm - Reply

    I miss crumpets, had them often as a student in England. I don’t like the ones I had here!

    • Brian Jones June 6, 2016 at 2:24 pm - Reply

      We can’t get them out here at all so learning how to make them was a must, but they are glorious 🙂

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