For a whole grain version try our Whole Wheat Crumpets! For more delicious British favorites be sure to try our: 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. Oil the inside rims of the crumpet rings. Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I’m using my Lodge 12″ Cast Iron Pan.

Crumpets and English muffins are sometimes confused and while it’s true that they’re both cooked on a griddle, they are distinctly different. English muffins are more like bread rolls; they’re doughy, heavier and bread-like. English muffins are also cut in a half for serving.Turn down the heat to low (see tips) and cook for 10-15 minutes until the crumpet tops are almost cooked, with just a hint of undercooked mixture – you’ll see bubbles form in the mixture, which will then burst. Prepare the batter as before and leave to rest in a warm place. When the batter has doubled in volume, lightly butter then place the crumpet rings in a heavy-based pan or on a flat griddle, as above. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx 8-10 minutes (the time will vary according to the kind of cooktop and cookware you’re using. Just be sure to keep an eye on them to ensure they don’t burn on the bottom. Lower the temp as needed to finish off the cooking). Iceland is yet to confirm the prices so keep your eyes peeled when you visit its stores later this year. Party favours and starters

Soft, sweet pillows scented with Christmas’: mincemeat crumpets. Photograph: Jonathan Lovekin/Observer After 30 minutes the batter should be nice and bubbly. When you stir it, it will bubble and froth nicely. Excessively spongy in texture and bland in flavor, I wondered why, of all things, crumpets had earned such a prominent place on the British table. 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. A little care is needed with these. They will burn if you cook them at too high a temperature because of the sugar in the mincemeat, so keep the heat low to moderate. They also puff up well during cooking, so don’t be too generous filling the rings.

The patch between Boxing Day and New Year is something of a culinary no man’s land. A time of making the best of what is left from the feast, a smorgasbord of pig’s ears turned into silk purses and bouts of gentle invention. It is also a time to play. To spend more time than usual in the kitchen, cookbooks out, radio on – making brioche, perhaps, or embarking on a sourdough starter, a chance to master croissants. It is certainly the only time in the year I can devote an entire afternoon to making crumpets.

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! When the top of each one is almost firm to the touch, scatter over the cheese and chopped ham. Continue cooking for a minute or two, then run a knife around the edge of each one to release it from the ring. Simultaneously crispy, chewy and delicately spongy in texture with a wonderful depth of yeasty flavor, I can promise you – homemade crumpets are everything they’re chalked up to be! Continue below to our crumpet recipe learn how to make the BEST homemade crumpets EVER!Step 1 In a large bowl mix the flours, sugar, yeast, baking powder and 1/2tsp fine salt to combine. Whisk in 400ml just-warm water to make a smooth batter. Cover and set aside for 30min, or until the there are lots of little bubbles on the surface. 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! For the whipped honey butter: Put the butter in a bowl and beat with an electric hand mixer or wooden spoon until soft and pliable. Stir through the honey, and beat until almost completely combined – don’t beat for too long or the butter will split. Cover with cling film and store somewhere cool until needed.