A Love Letter to Crumpets

We can all agree that (wo)man cannot live by bread alone, so please make some space in your bread basket for the crumpet. Cousin to the English muffin, crumpets can be classified as small griddle breads. However, they are not wholeheartedly accepted within the bread category and are often compared to their American relative, the pancake.

Made from a batter of flour and yeast, the unique, hole-riddled structure of a crumpet not only makes them easily identifiable, but it gives them an edge over your more usual bread or pancake. Indeed, it is these glorious hollows that make the crumpet the perfect vehicle for butter, and, frankly, any of the usual toast, bagel, pancake, muffin toppings that you might already be familiar with. Sweet or savoury shouldn’t be a question. Both. Sometimes at the same time. Crumpets are wonderful with any jam, syrup or sweet topping, make beautiful desserts and are an excellent alternative to a scone. Equally, delicious as a savoury option, crumpets and eggs are natural bedfellows, but topped with any kind of cheese (and chutney) or encasing a juicy burger are also popular options. Not forgetting marmite. Crumpets are also superb with classic sweet and savoury dishes like maple-cured bacon and eggs or crispy duck and pomegranate.

Toasted and topped, the crumpet delivers every time and yet no two crumpets are the same, with their individual “fingerprint” holes. Crumpets are the most versatile of breakfast produce. So versatile, in fact, that their potential extends beyond the first meal of the day and should be enjoyed at any meal possible. Including elevenses.

Whether a cheeky treat or the breakfast of champions, crumpets are adored by every generation. It is no surprise that they usually feature in the UK’s top five comfort foods, satiating a hunger, both physical and emotional. With the ability to transport us back to childhood teas, where fingers became quickly sticky and every mouthful of deliciousness was fuel for a more care-free existence, crumpets have a power of their own. Indeed, their consignment is not just the chosen topping, but perhaps an emotionally charged memory.

Whilst the perfect bubbled top eludes even the most accomplished baker, the process of making a crumpet is relatively simple. The proven crumpet batter is leavened by baking powder or bicarbonate, which creates tiny bubbles as it cooks on a hot griddle. These bubbles form and burst, making the tunnels and holes that we are all familiar with. Flipped over to quickly cook the top of the crumpet, the golden crumpets should then be left to cool. Although best eaten the following day, we challenge you to resist toasting (two cycles for perfection) and slathering in butter.

Now that’s a Lovely Bit of Crumpet.