We first met Marian and Syd Rutland in 1992 while biking around in England. We have remained friends ever since. Marian and Syd are coming over from England to Florida in January, 2009, as a matter of fact. They have visited us before.

 

Back in 1992 some time, Bob asked Marian for a crumpet recipe. Right after we got home, Bob made crumpets—and kept making crumpets for a long time. Since he couldn’t find crumpet rings, he used those rings for cooking eggs on a griddle. He hasn’t made crumpets lately, and I’m getting hungry for them! You can make them, too. Here’s Marian’s recipe.

Marian's Crumpets

6 cups flour

1 tsp salt

4 cups milk

3/4 ounces fresh or dried yeast

 

4 inch diameter crumpet rings (We used those rings you buy to fry eggs on a griddle.)

 

Grease the crumpet rings. (You can spray Pam on them.)

 

1. Sift the flour and salt into a warm  bowl. 2. Heat the milk to luke-warm and dissolve the yeast in 1/2 cup of the milk.

3. Make a well in the centre of the flour, pour in the milk and yeast mixture and stir. Gradually add the remainder of the warm milk until a batter the consistency of cream is formed.

4. Cover and leave for about 40-45 minutes to rise.

5. Grease and heat a griddle on top of the stove. Pour (batter will be thin) about 1/2 inch of batter into the greased crumpet rings on the hot griddle. When the bottom of the crumpet is a light brown, turn and cook a few more minutes. Crumpets should be undercooked a bit because you want them moist when you reheat them.

 

Cool. When you wish to serve them, heat them in a toaster.  Serve with butter and jam for tea.