After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done and you can remove the rings. Calcium Carbonate, Iron, Niacin, Thiamin), Water, Dextrose, Raising Agents: Diphosphates, Potassium Carbonates; Yeast, Spirit Vinegar, Salt, Acidity Regulator: Glucono-delta-lactone; Preservative: Potassium Sorbate. Remove the crumpet rings using
a tea towel to protect your fingers, then flip the crumpets with a palette knife and cook for 2 minutes more. Set aside on a baking sheet. Re-grease the crumpet rings and repeat with remaining mixture.

Brush the insides of the rings with a little melted butter. Put a flat griddle pan or large heavy-based frying pan over a medium heat and brush with melted butter. Arrange as many rings as will fit and, when the butter is sizzling, spoon 3 tbsp of the batter into each ring.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).

Dissolve the baking soda in the warm water and add it to the dough. In addition to the previous proving phase, the baking soda is also what helps aerate the crumpets to give them their classic pores. Those pores allow the butter later on to soak beautifully into the crumpet and gives them their famous sponge-like texture. In a small bowl, beat together the softened butter with the cinnamon and the brown sugar. Cut a square of brown parchment paper and spoon the cinnamon butter into the centre. Roll into a sausage shape and chill for at least 2 hours, or until hardened. Heat the milk together with 55ml water in a small saucepan until just warm enough to put your finger in and hold it there for a few seconds. For a whole grain version try our Whole Wheat Crumpets! For more delicious British favorites be sure to try our:

Bear Shaped Crumpets

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!

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. Drop a knob of butter on top of each, then, using a palette knife, turn them over and continue cooking briefly till golden. Remove from the heat and eat straightaway, with a little crème fraîche if you fancy it. 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. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Mains

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. Crumpets are lighter and spongier in texture both as a result of different ingredients/ratios as well as technique and the dual rising method that gives them a different texture, consistency and appearance (specifically the dozens of tiny holes that dot the top surface). Divide two-thirds of the batter among them. Spoon a tablespoon of mincemeat on top of the batter in each crumpet ring then add the remaining batter to each – a sort of mincemeat sandwich. Keeping the heat low, cook the crumpets for about 10 minutes, till they are golden and lightly crisp on the base. Run a knife around the inside of the rings to separate each crumpet from its ring. I swiftly wrote crumpets off as “tried them once and once was enough.” That is, until I ate some homemade crumpets at a friend’s house. My opinion of the famous crumpet made a 180 degree turn!