Crumpets are the ultimate comfort food for me – all toasty and spongy and most importantly, outrageously buttery. Tea is an essential accompaniment. Many problems can be solved with a double round of brews and crumpets. Everyone has a favourite way to eat them – eggy crumps, Marmite crumps, jammy crumps, I could go on. When it comes down to it though, my favourite way to eat them is just pure and simple, nowt but batter and butter.
You can imagine how it pains me then that I have never, ever managed to make a decent crumpet and it’s not for want of trying I can assure you. I’ve followed recipes which use baking powder and those without, I’ve tried resting it once, twice or not at all. I’ve tried varying the heat levels and I’ve tried cooking them with and without rings.*
Every time the batter starts to cook however, the bubbles start to rise to the top and pop a few times and then something just…stops. Actually, it’s more than that – somehow, the holes manage to actually re-seal themselves. What is that all about?! Every time I end up with a stodgy batter patty with a pool of butter swimming on top. The fat cannot get in and this is bad, very bad indeed.
So, this is a plea for help people – share your secrets please! One of you must surely have the key to a good bit of crumpet?
*I’ve tried so many recipes that I haven’t bothered to list them all but if you type ‘crumpet recipe’ into Google I’ve basically worked my way through the first page.