Crumpets are a British tradition, especially in hotels. Located in the heart of London’s Mayfair district, the Chesterfield (35 Charles Street) was once the home of the Earl of Chesterfield. The hotel still retains the charm and character of a bygone era and in its airy Conservatory, guests can choose from four distinctive afternoon teas—Devonshire, Champagne, Traditional, or Chocolate. Crumpets (adapted here) and scones follow the sandwich course and are served warm with lots of butter and jam.–Margaret M. Johnson
Hands-On Time: 45 minutes | Total Time: 1 hour, 20 minutes | Makes about 12 crumpets
- 1/2 cup water, heated to 110°F (43°C)
- 2 teaspoons sugar
- 1 envelope active dry yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups milk, warmed
- Butter, at room temperature
- Strawberry or raspberry jam, for serving
- 1. In a large bowl, combine the water, sugar, and yeast. Let the mixture sit for about 5 minutes, or until foamy.
- 2. Stir in the flour, salt, baking soda, and milk. Cover and leave in a warm place for about 30 minutes, or until the mixture has risen.
- 3. Butter a large nonstick skillet and place it over low heat.
- 4. Generously butter crumpet rings or 2 1/2-inch biscuit cutters. Place the rings in the skillet and fill each halfway with batter. Cook over low heat for 10 minutes, or until small holes appear and the top of the crumpets have started to dry. Remove the rings, turn the crumpets over, and cook for 1 to 2 minutes, or until lightly browned. Repeat with the remaining batter.
- 5. Serve the crumpets warm or toasted with butter and jam.
Crumpets Recipe © 2009 Margaret M. Johnson. Photo © 2009 Leigh Beisch. All rights reserved.