Comments on: Crumpet Fail

By: Esther

Esther — Thu, 20 May 2010 09:56:27 +0000

I am arriving way late to this crumpet party but Jenny’s right, it really IS all about only putting 1 or 1.5 tablespoons of batter into your crumpet ring.

The crumpets will be much thinner than shop-bought ones, but I never think it’s good for morale to make comparisons of that sort… anyway you’ve probably nailed this by now. xx

By: Steethygery

Steethygery — Sat, 01 May 2010 02:51:22 +0000

Thank you for tale!

By: James

James — Mon, 22 Jun 2009 17:20:23 +0000

Like Dan (above) it’s the Gary Rhodes recipe I go for. He does say there that they should be fully cooked before you turn them to just colour the bottom. If there is still uncooked mix when you turn them – this would fill the holes up which is one problem you had. Like cooking american pancakes, the lowest heat possible is good, so they cook through before you flip.

By: Krista Booker

Krista Booker — Mon, 22 Jun 2009 17:02:33 +0000

Sounds like a bicarb issue to me too – although you could try cutting some straws in half and pushing them into the batter when firm enough – that will ensure some nice butter wells!

By: msmarmitelover

msmarmitelover — Sun, 21 Jun 2009 22:22:06 +0000

lol Helen,
the ones I made for the underground tea were wonderful BUT did not have as many holes as the ones in the shops.
The trick was to leave them far longer than you think before you turn them over I seem to remember.
I did them on the lower heat plate on the Aga but they seemed to required a temperature somewhere between the high heat and the lower heat plate.

By: Helen

Helen — Sun, 21 Jun 2009 17:32:09 +0000

The Ginger Gourmand – yes me too! I’ve been trying to make them for weeks now
Lizzie – Yes could work but the holes seem to re-seal from underneath – can’t work it out at all.
Sydney – Do it!
Lisa – Thanks for the link – i’ll give them a a go.
Wendy – No way! Not just me then…watch this space…
Gastrogeek – yeah I am – they are ok but they seem to be growing very slowly and they are indeed very thirsty. I think they need to be grown under glass to be perfectly honest.
Daniel – Thanks! No point pretending everything I cook comes out perfectly…
Y – thanks again for the recipe
Andrew – Thanks. I’m interested to see the results.
Jenn – I will crack it eventually. I love crumpets too much to give up.
Jenny – yeah I will try. It was hard to get them thinner because of the way the batter behaves – kind of like an egg white, sort of gloopy. I’ll bear it in mind though, thanks!
Dan – That would be fantastic – very kind of you, thanks.
Jane – Yes I did suspect that. I’ll give that a try too. I’m going to get very fat on crumpets!

By: Jane

Jane — Sun, 21 Jun 2009 15:18:22 +0000

Looks like you need more bicarbonate of soda. Mix it in just before cooking so the bubbles don’t expire.

By: Dan

Dan — Fri, 19 Jun 2009 20:55:01 +0000

Helen, Gary Rhodes has a recipe for crumpets in his ‘New British Classics’ Recipe book. Never made them personally, but all of the recipes I have cooked out of the book over the years have been excellent, I can send you the recipe if you want it.

Dans last blog post..I sold my soul, for some Abel & Cole

By: Jenny

Jenny — Fri, 19 Jun 2009 16:06:58 +0000

I have made the Delia recipe (number 2 on google) a few times, and they always look good, but end up too greasy and yeasty. I should give them another go, it’s been too long.

Maybe try making them thinner so the heat from the pan can travel up to the top and set the holes quicker?

Jennys last blog post..Food Adventures in Florence: Part III

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Fri, 19 Jun 2009 15:28:32 +0000

I have no words of advice on this one Helen, but it certainly looks like triumph is soon within your grasp!

Jenn AKA The Leftover Queens last blog post..Finest Foodies Friday – June 19, 2009