Thursday, 9 November 2017

I know, I know, I know.....



Our lovely friend Joan sent the recipe, and Lady M set to work at once.

The mixture bubbled (as it should), and after a couple of hours was set to cook in some (improvised) Crumpet rings.

They took longer to cook than suggested, but that was probably on account of Lady M's fear of too high a temperature.


And here is the very first of her finished products; slathered with butter.

Verdict: 9/10. Very slightly under salted, but otherwise just as they should be. We will certainly be making Crumpets again; in fact I shall buy a set of special rings.

Thanks Joan. Well done Lady M.




37 comments:

  1. Looks delicious. We get them here but, unfortunately, I cannot eat them.

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    Replies
    1. These were very good. The batter is quite simple to make, and the cooking very easy. They ended-up very much like shop-bought, with all the holes in the right place, etc,

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    2. Apart from not being able to eat them because of the wheat, the only way to eat them is with lashings of butter and golden syrup so best I stay clear.

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  2. Wow!

    Now we know - one CAN have one's crumpet and eat it!

    What with next? Jam, peanut butter, melted cheese, marmite . . . ? The possibilities are endless.

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    Replies
    1. Personally, just a BIG dollop of butter is enough, but no doubt Lady M will eat hers with jam and peanut butter as she learned to do as a child in the US. Bad habits linger longer.

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    2. An 89 calorie crumpet is what you had there before you put your 200 calories of butter on it.

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  3. I note the seriousness applied to the task by Lady M from the mathematical calculations on the recipe sheet. No doubt she had a furrowed brow throughout.

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    Replies
    1. Those are actually Joan's instructions (as received). Lady M is not nearly as meticulous; she's more of a 'bit of this and a bit of that' type person; as am I. The furrowed brow is essential.

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  4. I will not slip in any attempt at humour using the word crumpet. They look quite good.

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    Replies
    1. Thank you for not mentioning 'Crumpet', it does tend to lower the tone!

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  5. Standing ovation!
    They look damn good. Now I will have to make some. I finally managed a reasonable hot cross bun last year, after 20 years of hard rock like offerings.
    Crumpets here we come

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    Replies
    1. The first stage is fun. The mix trebles in size and bubbles. Alchemy!

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  6. I have a sudden yearning for crumpets now.

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    Replies
    1. Yes, but you can just pop down to Waitrose. Out here in the Styx, we have to first grow our wheat.

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  7. Well done Lady M! Crumpet rings can be made at home by taking the top and bottom off a tuna can (using one of those can openers that removes the whole lid with the ring around it).

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    Replies
    1. Straight from the China Sea

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    2. I'll have a look for some flat-ish tins; we do eat tinned Tuna.

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  8. I am feeling the urge to have a go at making crumpets myself, so will search out the recipe later....

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    Replies
    1. Not as tricky as one might imagine. Give it a go.

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  9. Replies
    1. Lady Magnon is bowing towards the attic.

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  10. For the authentic touch they should be toasted using a toasting fork in front of an open fire. Ours was coal 60yrs ago, but a woodburner should do well.

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    Replies
    1. Ours went into the toaster; the wood-burner wasn't yet lit. Today maybe (we have some left over), I might do it as you suggest.

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  11. They look very good. Lady M did a great job. It is funny how good you feel when you make something for the first time.

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    Replies
    1. I forgot to mention your butter shortage made the news here in Canada.

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    2. I think our butter shortage is less serious than it was. I managed to buy our usual French brand last Monday, instead of strange imported stuff.

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  12. I assume they were better tasting than the store-bought crumpets. Kudos to Lady M.

    In a week or so, they will be available here with cranberries (for the holidays). They are my favorite.

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    Replies
    1. I would say they tasted very similar to shop-bought ones, but it's a very simple recipe with few ingredients.

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  13. Have been following
    "The Great Crumpet Adventure " and I have loved every post.
    I used to buy some pre-packaged ones when I lived in California. I haven't read the comments yet but I would love the recipe. Joan is a good friend !
    We seem not to have a butter shortage here and have several imported butter also. But none of your great jam !

    cheers, parsnip

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    Replies
    1. I was reprimanded for making so much Tayberry Jam in the summer; now, it's almost all gone. And guess who's eaten it all!

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  14. That crumpet looks excellent. Well done to Lady M. I make crumpets from time to time here in the Touraine and we really enjoy the process and the treat. I'm a lashings of butter *and* honey crumpet consumer.

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    Replies
    1. You're right, it's a fun process; and the results are wonderful. If only everything was as simple.

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  15. Oh, my. Well done, Lady M.!

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  16. Your crumpets look great. Tuna in USA comes in these little cans, size of cat food cans, come to think of it you could use those as well, you can take the top and bottom off and use those for rings for crumpets.

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    Replies
    1. I'm going to have a look for some today. If they don't sell 'the real thing', I shall go for the cans.

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