Rumples…they are the best food

When my son was two, one day we asked him what he would like to eat. “Rumples”, he said, “they are the best food”. We asked what rumples were, all we got was “they have holes, they are the best food”. Eventually we realized he was asking for crumpets. I attempted crumpets this week using the griddle in conjunction with tin muffin rings. There are recipes for crumpets cooked in various ways in many historic cookbooks from our time period (1866) and before. Here is a description from the divine Mrs B. (Isabella Beeton, author of Beeton’s Book of Household Management…the Joy of Cooking of the 1860’s)
I am not sure Jacob would have thought my first attempt at crumpets produced the best food, but there you go. I think my batter may have been too thick, and maybe the muffin rings were too small in diameter and too tall to cook them properly. I think I may ask the blacksmith if he can make me iron ones which are shorter and larger in circumference for another go. Mrs. Beeton does call for iron rings, but we only had these ones, made by our tinsmith, on hand.

Crumpet Recipe

2 1/4 cups flour, sifted
3 tsp dry active yeast
1 1/2 cups warm milk
1 tsp sugar (n.b. not in Beeton…added to help the yeast)
1/3 cup warm water
1 tsp salt

Combine flour, yeast, milk and sugar. Beat for 3-4 minutes to develop the holes in the batter. Let sit covered in a warm place for 20 minutes to an hour until doubled. Stir the salt into the water, then stir both into the batter. Add more warm water if necessary to make a thick batter. Let rest in a warm place again for 20 minutes. Bake in rings on a hot griddle for 5-7 minutes per side.

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