After receiving daily requests for the past three weeks from my beloved, I decided that I would attempt to make my own homemade crumpets (some would call his incessant pleas for crumpets nagging, but not I!). After all, I had already purchased the muffin/crumpet rings a few weeks ago (I did tell you that I’m a kitchen gadget addict, right?)
I decided that I would start where many before me have started and went with a Delia Smith recipe (Link here: http://www.deliaonline.com/recipes/type-of-dish/sweet/home-made-crumpets.html) as the components that make up the fluffy, holey delight seem to be vastly different depending on your source.
I must say that as first attempts went it wasn’t too bad, I found my batter mixture did have lots of frothy holes but was quite a thick consistency when poured into the crumpet rings (see pictue below). I also found that the quantity needed per crumpet was very different to that stated by Delia; I used 3 desertspoons per ring, not the 1 tablespoon that was recommended as this quantity did not even cover the bottom of the ring:
I also found that this recipe made 7 crumpets using the batter portions that I used, but that the cooking time of only 5 minutes on the first side did not allow enough time for the characteristic honeycomb bubbles to appear.
For my next attempt at crumpets, I will use a recipe that uses bicarbonate of soda to see if this makes much difference on the end result.
I must say, holey or not, these tasted beautiful slathered in a little butter alongside a steaming cup of mexican veracruz coffee!