What is the best way to cook crumpets?

Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins. Flip them over and cook for 5 mins until golden and firm.

What is the difference between flapjacks and crumpets?

First and foremost, a traditional English crumpet is nothing like a flapjack. Crumpet batter is generally like thick pancake batter, but contains some raising agents too. The best thing to do is to make them in advance and pop one into the toaster to crisp up before covering it in the spread of your choice.

What can I substitute for crumpet rings?

Making crumpets isn’t difficult but you need to find some rings to bake them in. You can use tart tins or rings, English muffin rings, silicone or metal egg rings, or be thrifty and start saving tuna or cat food tins and use those.

Can I use silicone rings for crumpets?

To make them, you will need crumpet rings. I did invest in a set – but had a horrendous time trying to get them out the rings – and that resulted in a couple of nasty burns. Eventually, I found some very large silicone egg rings that did the job. If you don’t have rings, you can make them free-form without.

How do you keep crumpets from sticking to rings?

Smear the insides of the rings with butter before you start cooking. Put a large frying pan on a low (not very low) heat. You don’t need oil – the crumpet mixture won’t stick to a non-stick pan.

Why are my crumpets soggy?

Too much batter, and there will be a few holes, but the inside will be slightly stodgy. The thickness of the batter. However, if you have your pan set up at the right temperature, and you use the 3-4 tablespoons batter and you don’t get bubbles, add a little water to the batter to thin it.

Should crumpets be crispy?

Yes, like toast, crumpets have a crisp edge, but toast is generally far thinner. Its defining characteristic is that crispness. In crumpets, the exact opposite is true.

How do you make holes in crumpets?

The crumpets are then cooked on deep individual hot plates, which causes the bubbles to expand. Steam from the plate shoots up through the batter, pushing the bubbles to the surface and creating holes.

What gives crumpets their texture?

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“What you get is a chimney effect. Steam pushing the bubbles up causes the flutes which makes the holes in your crumpet.”