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Mary Poppins Tea and Crumpets

The British crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast. 


The word for crumpet refers to a crumpled or curled-up cake, based on a 14th-century reference to a "crompid cake" and the Old English word for “crumpled.”


First mentioned in 1382 by theologian John Wycliffe, where they are described as a kind of flat cake cooked on a hot stone. Early crumpets were made with buckwheat flour which yielded a slightly more dense variety. The Victorian era gave rise to a fluffier leavened version when the specific ring molds were first introduced to give the crumpet its signature round, biscuit-like shape. 


Perfect for breakfast and always popular for afternoon tea, these tender bouncy breads are enjoyed in Canada, New Zealand, South Africa, and Australia. 


Crumpets can and should be served with a proper cup of tea and slathered with warm butter, jam, golden syrup, lemon curd, or clotted cream. We like a classic breakfast black tea like Royal Tea or Kilty Pleasures.


You can find crumpets in specialty stores, the international aisles of larger grocery stores, or use the recipe below to find them fresh and warm from in your own oven!


Don’t let not have crumpet rings deter you from trying this delicious dish.

You can find a nice set on Amazon for around $25.00. I added a link below.


Follow this recipe, and you will have a warm and delish batch of British crumpets faster than you can say

supercalifragilisticexpialidocious!

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Mary Poppin's Practically Perfect Crumpets


Ingredients

2 cups all-purpose flour or substitute with bread flour for a more chewy crumpet

1 teaspoon salt plus a pinch

1 cup warm milk

2 teaspoons active dry yeast

1 teaspoon cane sugar

1 cup warm water

1/2 teaspoon baking soda


Instructions

Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.

Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). 


This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets. 


Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.


Cover the batter and let it rest in a warm place for 45-minutes (see note below). After 45 minutes, the batter should be nice and bubbly.


Prepare the crumpet rings by greasing the inside of each rim. Lightly oil the frying pan. You can use a regular skillet or a cast iron pan.  


Place the rings in the frying pan over medium-high heat. 


Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx. 10 minutes. Turn the heat down as needed to prevent burning. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are ready. 


Best served immediately with butter, jam, honey or clotted cream. 


To reheat later toast them in the toaster. They can also be frozen, thaw first before toasting.  




Our very own Michelle Poppins
Our very own Michelle Poppins

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