Traveling, whether it’s out of the country or just to the next state, is a great way to discover new and interesting foods. On my first trip to London I was eager to try all the quintessential British foods—Yorkshire pudding, fish and chips and steamed pudding. But the one I most wanted to find? Crumpets.
What are crumpets?
Most Americans have heard of tea and crumpets, but ask what a crumpet actually is and you’ve lost almost all of them. It’s unlike anything we have in the U.S., so we can’t really compare it to something familiar. The closest comparison I can make is an English muffin. They’re close in size and shape, but the similarities end there.
The top of a crumpet is full of holes, like what you want to see when cooking pancakes just prior to flipping them. Their hidden secret quickly becomes apparent the instant you slather a hot crumpet with butter and/or jam. When they melt, they have nowhere to go but sink deep into all those lovely holes.
While a crumpet’s outside is crisp, especially after toasting, the inside is the complete opposite. Moist, chewy and just a little bit short of being gummy, it’s so unlike an English muffin you’ll immediately see why you really can’t compare the two.
Butter is probably the most common topping, but I always reach for orange marmalade. Other great toppings include any kind of nut butter, cream cheese or, if you’re feeling a little adventurous, try it topped with a little Marmite for a truly unique British flavor. Trust me, your first bite of a hot, buttered crumpet is something you’ll remember for quite a long time.
How to Make Crumpets
Since a trip to the U.K. just for a crumpet seems a little extravagant, you can make them at home. Here’s my recipe, which serves 10.
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°F)
- 1 tablespoon honey
- 1/2 cup warm whole milk (110° to 115°F)
- 6 tablespoons butter
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Instructions
Step 1: Make the batter
In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour.
Step 2: Prep the griddle
Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring.
Step 3: Cook the crumpets
Cook until bubbles begin to pop and the top appears dry, about 8 minutes. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.
They don’t take a lot of time to make, but on weekday mornings who has an hour to let dough rise? Luckily, these crumpets freeze beautifully. Just pop a couple in an airtight container and store in your freezer for up to 6 months. Then, when you want a quick treat, just pull them out to warm in the toaster.
Slather Your Crumpets with Homemade Jam
Canned Blueberry JamSummer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania
Quick and Easy Strawberry JamThis is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. —Ball Brand and Kerr Brand home canning products
Over-the-Top Cherry JamWe live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin
Orange Pear JamFull of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. "Everyone really likes it," says Delores.
Peach Raspberry Jam"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."
Plum Anise JamGrowing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
Strawberry-Kiwi JamMy family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. —Kathy Kittell, Lenexa, Kansas
Strawberry Basil JamI make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Strawberry-Thyme JamI created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado
Cherry Rhubarb JamThis tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Tuscan Sun-Dried Tomato JamThis jam has a robust flavor that complements anything it's served with. The taste and texture make it a yummy substitute for tomato paste.—Barbie Miller, Oakdale, Minnesota
Carrot Cake JamFor a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming
Raspberry Mint JamI have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Apple Pie JamAlthough I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
Pineapple-Rhubarb JamRhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Plum Orange JamWe put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana
Fig JamI have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts
Homemade Christmas JamA few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! —Marilyn Reineman, Stockton, California
Three-Berry Freezer JamGive in to temptation and buy fresh berries in bulk. You’ll be glad you did when you transform those ripe little gems into a sweet spread that can also get you out of a gift-giving jam. —Shannon Becker, Burton, Ohio
Double-Berry Jalapeno JamMy friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. —Lisa Keim, Watertown, New York
Cinnamon Blueberry JamWatching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl—all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
Christmas JamI have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey
