| Crumpet Voluntary 06:33 - Aug 17 with 6139 views | Churchman |
I don’t know what others think, but I believe the humble crumpet to be a very fine thing. Warburtons are the best, not being as ‘doughy’ as some. The perfect crumpet combo is as follows:
1 Take two crumpets and bung them in the toaster or grill until golden brown and crunchy top and bottom.
2. While grilling, take some stilton or my current fave Shropshire Blue and shave off enough to layer one crumpet. If it crumbs, even better.
3. When cooked, thinly cover one crumpet with the cheese.
4. Drop the other crumpet on top of the cheesed one and butter it. Proper butter, not that spreadable nonsense. The heat of the first storey crumpet will help melt the stilton into the ground floor crumpet without over cooking it.
5. Separate the two scraping any cheese glued to the base of the upper crumpet onto the lower. Or leave it on there. Crumpet heaven is a broad church.
6. Consume the buttered one first before moving on to the stiltonised delight.
Enjoy with a good strong tea in your Ipswich Town mug while dreaming of a season long unbeaten run and a second FA Cup victory. [Post edited 17 Aug 2023 8:55]
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| Crumpet Voluntary on 10:21 - Aug 17 with 1078 views | ArnoldMoorhen |
| Crumpet Voluntary on 07:43 - Aug 17 by IPS_wich |
Love crumpets. Love blue cheese.
But a crumpet will always be a vehicle for a sweet topping not a savoury topping for me - can't beat maple syrup or lemon curd.
I have this argument with my wife constantly who always puts butter or vegemite/butter on a crumpet - it's wrong and not as nature intended.
Savoury toppings should be on english muffins or toast. |
Have you never had lightly salted, runny yolked, poached eggs on top of buttered crumpets?
You are missing out! Broaden your mind! |  | | |
| Crumpet Voluntary on 10:26 - Aug 17 with 1054 views | Daninthecampo |
I may have to try that! My favourite though is lots of butter and Marmite
I have to pay about a quid each for a Warburton crumpet here,proper luxury food! | | | |
| Crumpet Voluntary on 10:31 - Aug 17 with 1045 views | Swansea_Blue |
Another vote for Warburtons. Far superior to supermarket own brands (although no doubt there are better ones somewhere). |  |
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| Crumpet Voluntary on 10:33 - Aug 17 with 1044 views | jayessess |
| Crumpet Voluntary on 10:11 - Aug 17 by GeoffSentence |
Those ones are American Muffins. You my friend are complicit in American cultural imperialism.
Reclaim The Muffin. |
Actually, you might be...
Muffins as little griddle cakes did exist in the early 19th Century (they're what "the muffin man" is selling door to door in the nursery rhyme) but they're much denser than the bready things that are sold as English Muffins now (the dough is wet, it's more like a pancake).
The modern thing you'd use for Eggs Benedict is invented in the US, by a British immigrant trying to make a crumpet variant in a New York bakery in the 1880s. [Post edited 17 Aug 2023 10:55]
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| Crumpet Voluntary on 10:33 - Aug 17 with 1044 views | ArnoldMoorhen |
| Crumpet Voluntary on 10:26 - Aug 17 by Daninthecampo |
I may have to try that! My favourite though is lots of butter and Marmite
I have to pay about a quid each for a Warburton crumpet here,proper luxury food! |
I had two crumpets yesterday.
One buttered and with Biscoff spread, one with butter and peanut butter, sprinkle of salt.
Alternate mouthfuls. Heaven! | | | |
| Crumpet Voluntary on 10:36 - Aug 17 with 1045 views | Lord_Lucan |
| Crumpet Voluntary on 10:26 - Aug 17 by Daninthecampo |
I may have to try that! My favourite though is lots of butter and Marmite
I have to pay about a quid each for a Warburton crumpet here,proper luxury food! |
Exactly!
Churchman is insane, Crumpets were made specifically for a Marmite accompaniment.
Food of gods!
The runny egg option is intriguing me, I might have a bash. |  |
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| Crumpet Voluntary on 10:39 - Aug 17 with 1029 views | GeoffSentence |
| Crumpet Voluntary on 10:33 - Aug 17 by jayessess |
Actually, you might be...
Muffins as little griddle cakes did exist in the early 19th Century (they're what "the muffin man" is selling door to door in the nursery rhyme) but they're much denser than the bready things that are sold as English Muffins now (the dough is wet, it's more like a pancake).
The modern thing you'd use for Eggs Benedict is invented in the US, by a British immigrant trying to make a crumpet variant in a New York bakery in the 1880s. [Post edited 17 Aug 2023 10:55]
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I should know better really. Generally when british people complain about americanisms in English it turns out that our colonial brethren are using an older, more historical term than our own, now it seems that that extends to foodstuffs too. |  |
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| Crumpet Voluntary on 10:40 - Aug 17 with 1029 views | ArnoldMoorhen |
| Crumpet Voluntary on 10:36 - Aug 17 by Lord_Lucan |
Exactly!
Churchman is insane, Crumpets were made specifically for a Marmite accompaniment.
Food of gods!
The runny egg option is intriguing me, I might have a bash. |
Make sure to shave some truffle over it, just to annoy Chico! | | | |
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| Crumpet Voluntary on 10:46 - Aug 17 with 1011 views | IPS_wich |
| Crumpet Voluntary on 10:21 - Aug 17 by ArnoldMoorhen |
Have you never had lightly salted, runny yolked, poached eggs on top of buttered crumpets?
You are missing out! Broaden your mind! |
I'll try - but would have to go a long way to being better that said runny, lightly salted poached egg on top of toasted sourdough (plus I'd have to have some cracked black pepper).
I just don't understand if someone had a beautiful crumpet why you wouldn't just drizzle some maple syrup on it - it's nigh on perfection. | | | |
| Crumpet Voluntary on 10:55 - Aug 17 with 993 views | ArnoldMoorhen |
| Crumpet Voluntary on 10:46 - Aug 17 by IPS_wich |
I'll try - but would have to go a long way to being better that said runny, lightly salted poached egg on top of toasted sourdough (plus I'd have to have some cracked black pepper).
I just don't understand if someone had a beautiful crumpet why you wouldn't just drizzle some maple syrup on it - it's nigh on perfection. |
But if you had maple syrup, why wouldn't you take some ordinary sliced bread*, and the eggs, grill some streaky bacon until crispy and have:
Eggy bread** and crispy bacon with a drizzle of maple syrup. I like salt, so would sprinkle a little over.
(And you can put a little tomato ketchup on the side for a few contrasting mouthfuls. Sometimes I go half and half ketchup and maple syrup (don't mix them) but always scold myself for my folly at missing out on more maple syrup)
Agree with you on the fresh black pepper ground over the poached eggs- an omission on my part- sorry! I could take it or leave it with the eggy bread, bacon and maple syrup, though.
* ordinary sliced bread works better than sourdough or even bloomers for eggy bread because the crust stays soft.
** kind of like unsweetened French Toast for those who struggle with Muffin v Muffin | | | |
| Crumpet Voluntary on 11:00 - Aug 17 with 974 views | jayessess |
| Crumpet Voluntary on 10:39 - Aug 17 by GeoffSentence |
I should know better really. Generally when british people complain about americanisms in English it turns out that our colonial brethren are using an older, more historical term than our own, now it seems that that extends to foodstuffs too. |
In this case, I think it's sort of a sister of the Doner Kebab, Chicken Tikka Masala, Chicken Parmo etc., as a new product of an innovative immigrant and a bit of exotic marketing! | |
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| Crumpet Voluntary on 11:14 - Aug 17 with 963 views | Churchman |
| Crumpet Voluntary on 10:36 - Aug 17 by Lord_Lucan |
Exactly!
Churchman is insane, Crumpets were made specifically for a Marmite accompaniment.
Food of gods!
The runny egg option is intriguing me, I might have a bash. |
The voices in my head tell me I’m perfectly sane, thank you. Well most of them do.
I can see how marmite would work, though I’m not a huge fan of marmite unless on the glory that is the Twiglet. A runny egg? Yeah, I’ll try that. Might work best with just the yoke.
Now fish paste (sardine and tomato) works really well on buttered toast. Would it work on a crumpet?
So many experiments, so little time! | | | |
| Crumpet Voluntary on 11:17 - Aug 17 with 961 views | Churchman |
| Crumpet Voluntary on 07:43 - Aug 17 by Herbivore |
Why ruin a good crumpet with stilton? |
It’s a taste sensation. Trust me, you’ll love it | | | |
| Crumpet Voluntary on 11:25 - Aug 17 with 956 views | Nutkins_Return |
| Crumpet Voluntary on 09:10 - Aug 17 by TractorBrew |
Personally love a crumpet with a bit of butter and marmite, sometimes with some cheese on top if the fancy takes me
But agree, crumpets are top of the shopping list each week. Along with ensuring potato waffles are in the freezer - they are the perfect quick lunch base |
That's fair actually. If not cheese either just good butter is definitely a goer. Note the method of eating a crumpet with just butter changes and it's essential to eat the upper crumpet first down to the base if you have butter and then finish off the base at the end.
Marmite is acceptable but only if you find yourself out of Bovril. Bovril is sensational on a crumpet. | |
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| Crumpet Voluntary on 11:34 - Aug 17 with 946 views | Churchman |
Not tried pikelets. Going to give them a try!!
Welsh cakes are lovely. My mum used to make scones with sultanas. Happy memories. | | | |
| Crumpet Voluntary on 12:16 - Aug 17 with 920 views | Lord_Lucan |
| Crumpet Voluntary on 11:25 - Aug 17 by Nutkins_Return |
That's fair actually. If not cheese either just good butter is definitely a goer. Note the method of eating a crumpet with just butter changes and it's essential to eat the upper crumpet first down to the base if you have butter and then finish off the base at the end.
Marmite is acceptable but only if you find yourself out of Bovril. Bovril is sensational on a crumpet. |
Mmm.
I take your Bovril recommendation on board and look forward to trying it.
I'm bloody starving!!!!!
I haven't been able to eat solid food for a month - it's a right pain in the arse. | |
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| Crumpet Voluntary on 13:19 - Aug 17 with 884 views | jayessess |
Reckon the combination of easily available ingredients (milk, fat, flour, yeast) and simple cooking technique (cooking over a fire, rather than in an oven) allows for the absolute maximum possible regional variation for this category of food. | |
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| Crumpet Voluntary on 13:30 - Aug 17 with 878 views | norfsufblue |
This has sent me spinning down recipe Internet wormhole that I just managed to free myself from before I disappeared forever! |  | | |
| Crumpet Voluntary on 13:31 - Aug 17 with 877 views | ArnoldMoorhen |
| Crumpet Voluntary on 13:19 - Aug 17 by jayessess |
Reckon the combination of easily available ingredients (milk, fat, flour, yeast) and simple cooking technique (cooking over a fire, rather than in an oven) allows for the absolute maximum possible regional variation for this category of food. |
And take out the eggs and butter and rising agent, and substitute vegetable or olive oil and you enter the world of pittas, chapatis and other flat breads.
But a Mexican Tortilla is best made with lard. | | | |
| Crumpet Voluntary on 13:34 - Aug 17 with 876 views | Lord_Lucan |
| Crumpet Voluntary on 13:30 - Aug 17 by norfsufblue |
This has sent me spinning down recipe Internet wormhole that I just managed to free myself from before I disappeared forever! |
I must admit I have a crumpet cooking issue.
Crumpets should be served a bit burnt but I can never leave them in the toaster long enough as I only really consider a crumpet when I'm absolutely starving - and I generally can't wait long enough for them to get that burnt effect.
It's a proper conundrum. | |
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| Crumpet Voluntary on 13:38 - Aug 17 with 875 views | Deano69 |
Had warburtons crumpets for lunch. Topped with cheese and pickle. Delish. |  |
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| Crumpet Voluntary on 15:04 - Aug 17 with 844 views | jayessess |
| Crumpet Voluntary on 13:31 - Aug 17 by ArnoldMoorhen |
And take out the eggs and butter and rising agent, and substitute vegetable or olive oil and you enter the world of pittas, chapatis and other flat breads.
But a Mexican Tortilla is best made with lard. |
I always wondered about the lack of unleavened flat breads in historic English cooking. A chapatti is just flour and water, flattened out, then toasted on something hot. Seems like the thing you'd do almost automatically as a pre-industrial peasant. But seemingly not in England?
(Not a fan of the corn ones? There's a funky little shop in Stonham Aspal that sells proper ones, as well as masa harina and tortillas presses) | |
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| Crumpet Voluntary on 15:10 - Aug 17 with 841 views | chicoazul |
| Crumpet Voluntary on 12:16 - Aug 17 by Lord_Lucan |
Mmm.
I take your Bovril recommendation on board and look forward to trying it.
I'm bloody starving!!!!!
I haven't been able to eat solid food for a month - it's a right pain in the arse. |
Lucan what’s happened why no solids |  |
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| Crumpet Voluntary on 15:37 - Aug 17 with 831 views | jontysnut |
| Crumpet Voluntary on 11:34 - Aug 17 by Churchman |
Not tried pikelets. Going to give them a try!!
Welsh cakes are lovely. My mum used to make scones with sultanas. Happy memories. |
Don't tell him Pikelet! |  | | |
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