Lakeland Christmas Tree Crumpets, Pack of 6

Product Information

Unlike English muffins, crumpets are not split in half for serving. Instead the butter, honey, jam, etc and spread right on top of the toasted crumpet. Iceland is yet to confirm the prices so keep your eyes peeled when you visit its stores later this year. Party favours and starters

I made this yesterday (finally) but used white whole wheat flour. They came out beautiful. But I do have a question… I’m not sure how crumpets are supposed to taste since I’ve never had one, but I found them to be a bit bland. Is there something I could add to the batter (maybe chocolate chips :-) or dried fruit or something) or is that how they are? Also, maybe I should follow the whole wheat recipe and try it again. Store in a cool dry place away from strong odours and direct sunlight, ideally not refrigerated. Under warm conditions product durability may be reduced. Once opened store in an airtight container and consume within 24 hours. Suitable for home freezing. Also returning are familiar favourites such as the turkey crown, mince pies, Christmas pudding and of course all the trimmings like roast potatoes and veg. Cover the batter and let it rest in a warm place for at least 30 minutes (see note below comparing the rise of the crumpets depending on how long the batter sits).

Traditional Crumpets

These are a must at our North Pole Breakfast. If you have read The Christmasaurus you will know they are a staple elf food at the North Pole. Treat the crumpet-lover in your life to the real deal: find out how to make our homemade versions, with a crisp exterior and chewy centre. They’re the perfect surprise for a lazy breakfast in bed on Valentine’s Day or Mother’s Day, and they’re easy enough that you won’t have to get up too early to prepare them.

But rather than play my usual game of how much butter will this thing hold, I dotted crumbled remnants of stilton and shreds of ham on top, letting them melt, then turned them over to sizzle the cheese. The result was really quite wonderful.Story Saved You can find this story in My Bookmarks. Or by navigating to the user icon in the top right. Most Read Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavor, for the best and most authentic homemade crumpets look no further!

Excessively spongy in texture and bland in flavor, I wondered why, of all things, crumpets had earned such a prominent place on the British table.Heat a flat griddle pan or frying pan over a medium/low heat and place one or two crumpet rings (or however many will fit) into the pan. If you don't have crumpet rings, you can always use round cookie cutters or the outside of a small springform cake tin. Brush the inside of the moulds with a little butter, then spoon batter into the rings so it comes about halfway up. Don't be tempted to overfill the moulds, or it will be impossible to cook the crumpet all the way through. The crumpet has evolved over time. Centuries ago they were made without yeast and were flatter and harder, more like pancakes (what is also a Welsh variation, bara piglydd, known as pikelets, likewise enjoyed throughout Australia and New Zealand). During the Victorian era the yeast was introduced and crumpets have never been the same since – for the better. Turn down the heat to low (see tips) and cook for 10-15 minutes until the crumpet tops are almost cooked, with just a hint of undercooked mixture – you’ll see bubbles form in the mixture, which will then burst. Traditionally crumpets are only cooked on one side only, not flipped over, and then toasted later. However, if you’re going to eat the crumpets immediately, I prefer to remove the rings and flip the crumpets over to cook an extra minute or two on the top side for a nice golden color and added layer of crispiness. If you flip them be careful not to move them so you don’t smear any uncooked batter and thereby cover over the pores. After 30 minutes the batter should be nice and bubbly. When you stir it, it will bubble and froth nicely.

Make your own fluffy crumpets for breakfast or brunch. They're well worth the effort and go down a treat with a slathering of butter

Mains

Grill - From Ambient. Cooking appliances vary. These instructions are given as a guide. Please ensure that the product is piping hot throughout before serving. Do not reheat. Crumpets are English griddle cakes made from flour, milk/water and yeast and are traditionally eaten for breakfast or with afternoon tea. They’re soft and somewhat spongy in texture and their crowning feature are the dozens of tiny holes that dot the surface, allowing whatever you spread on them to soak down into them, making each and every bite an unforgettable one. Crumpet vs English Muffin: What is the Difference?