This crumpet recipe makes beautiful crumpets which are perfect for a cold winter's afternoon tea by the fire.
There's something very satisfying about making your own crumpets. You do need crumpet rings to do it, and you do need to allow enough time for the batter to rise, which can take up to 4 hours.
However, they freeze beautifully. We like to make them every now and then when we have some time to spend in the kitchen, and then we keep them in the freezer for those days when we need them. We usually take them out of the freezer in the morning, ready for the afternoon.
However, pikelets, which are basically thin crumpets, can be toasted straight from the freezer.
I absolutely adore pikelets. I prefer their crispiness and I think they look so much more pretty than crumpets. They are delicious either freshly cooked, or toasted later.
I have to be honest, when we make this crumpet recipe, or pikelets for that matter, they very rarely make it to the freezer, despite our best intentions.
However, it is worth noting that both crumpets and pikelets really do taste much better the same day. If you don't plan on eating them the same day, it is definitely worth freezing them.
This crumpet recipe is Hugh Fearnley-Whittingstall's. The crumpets are lovely, but we don't follow his advice with regard to the pikelets.
Hugh Fearnley-Whittingstall recommends adding extra flour for the pikelet recipe. We found that this was really unnecessary, and in fact, it made the batter too thick.
If you're unsure which recipe to try, I recommend the pikelets. They're much easier to make, and you don't need the crumpet rings.
Level: intermediate if you make crumpets, easy for pikelets
Time: Once the batter is ready (1-4 hours), allow about an hour for cooking pikelets, or half hour for crumpets.
Makes: 12 crumpets, or about 40 pikelets
450g (2 2/3 cups) plain white flour
350ml (1 1/2) warm milk
350ml (1 1/2) warm water (approximately)
1 teaspoon powdered dried yeast
2 teaspoons salt
1 teaspoon baking powder
A little sunflower or vegetable oil
Now you are ready to make crumpets or pikelets....
You can eat them as soon as they are cool enough, spread with butter, jam, honey etc. Or once cooled they can be frozen, interleafed with greaseproof paper and in a plastic bag as you would with pancakes.
If you are not going to freeze them, they should be eaten the same day. Just pop them in a toaster oven or under the grill until nicely heated through.
Don’t try to heat pikelets in a toaster, as they are too floppy and will most likely burn.
Crumpets and pikelets both look great piled up in a basket lined with a napkin. I usually butter them while they are still warm and keep them in a warm place until they are all ready to serve.
Crumpets and pikelets are lovely with any black tea or some Rooibos or Mint, if you prefer. Or even some delicious homemade hot chocolate.
For a simple afternoon tea, they are perfect on their own. But if you wish to have a more full spread, this crumpet recipe goes very well with a light fruit cake, like Dundee cake, and a plate of ham sandwiches with some Lapsang Souchong.
Or they make a real winter treat with hot chocolate and chocolate scones with cream.
Oh I love winter!