Crumpets

There is something profoundly comforting about the humble crumpet, a beloved staple of the British breakfast table since the Victorian era. When you buy a standard pack of six from the supermarket for around two pounds, you are usually met with a rubbery, pale disc that lacks those crucial deep caverns for pooling melted butter, often tasting faintly of preservatives and stale cardboard. Making them from scratch is an absolute revelation, yielding a pillowy, genuinely sponge-like texture that completely eclipses the shop-bought version. The magic lies in a very wet, yeast-leavened batter that creates those iconic holes as it cooks on the griddle. However, there are common pitfalls to avoid. If your batter is too thick, you will end up with dense, heavy pikelets rather than airy crumpets. If your pan is too hot, the outside will scorch before the inside has time to set and bubble. The secret is a gentle, consistent heat and the patience to let the batter rest. Because they are a true batch hero, I always griddle a large batch at once. Once cooled, they freeze beautifully. When you are ready to eat, just pop them straight from the freezer into the toaster, where they crisp up perfectly on the outside while remaining wonderfully soft and steaming on the inside, ready to be slathered in butter. It is a simple from-scratch triumph that turns a mundane morning into a proper culinary event, proving that the best breakfasts are always worth the effort.

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