Crumpets

bertie

usedtobe said:

Yeah - a Yorkshire thing..

a different thing  

pikelet 





crumpet

thecolourbox

thecolourbox said:

mudslide73 said:

WezV said:

fastonebaz said:

monquixote said:

Cheese & Marmite!

That would be epically foul.

I light smear of marmite, then cheese piled on and grilled.... then add beans.   Chefs kiss!

You can smell Marmite on the wind in B-O-T!

It's butter for me - a proper treat in these healthy spread times.

My dad calls them pikelets for some reason which in his Brummie accent sounds funny. Poikelitts!

I think, but could be wrong, that pikelets are actually the thinner version of a crumpet, thickness similar to a scotch pancake but texture very much in the crumpet style.

That could be what stufisher is taking about a few posts above, the thinner "Scottish" crumpets?

I think there's an echo in here

Devil#20

gubble said:

Butter - only butter.

These other suggestions are foul and unholy.

Yes. Agree. And only the proper stuff. None of that easy spreading muck. 

usedtobe

ToneControl said:

usedtobe said:

Philly_Q said:

usedtobe said:

Nobody else calls them pikelets, then?

My stepmother used to.  Yorkshire thing, is it?

Yeah - a Yorkshire thing..

West Mids thing I thought, although I think pikelets there are thinner

I thought it was Yorkshire, but yes - pikelets are the thinner version..

usedtobe

Thinner - not completely different, ime

bertie

Staffie oat cakes.................................nom nom 

Philly_Q

usedtobe said:

ToneControl said:

usedtobe said:

Philly_Q said:

usedtobe said:

Nobody else calls them pikelets, then?

My stepmother used to.  Yorkshire thing, is it?

Yeah - a Yorkshire thing..

West Mids thing I thought, although I think pikelets there are thinner

I thought it was Yorkshire, but yes - pikelets are the thinner version..

So, it seems my stepmother was full of shit - or at least half-full of shit - insisting that crumpets were pikelets.  Nothing new there.

boogieman

In the US you can go a thousand miles along the interstate and nothing much changes. 

In the U.K. you drive 40 miles on the motorway and you need an interpreter to understand the locals and the name for crumpets has changed 3 times. 

TTBZ

fastonebaz said:

TTBZ said:

Dairylea spread or marmite. The crumpets have to be really roasted too so they're crispy.

Surely no one is eating crumpets cold and untoasted? Heathens! 

Some people apparently like them lightly toasted. For me they have to go round twice in the toaster so they're golden and crispy all over

Kittyfrisk

TTBZ said:

fastonebaz said:

TTBZ said:

Dairylea spread or marmite. The crumpets have to be really roasted too so they're crispy.

Surely no one is eating crumpets cold and untoasted? Heathens! 

Some people apparently like them lightly toasted. For me they have to go round twice in the toaster so they're golden and crispy all over

Most of us have toasters that have variable timing 

Regarding the great regional pikelet controversy, back in the 1970's in the north east M&S used to do packets of cheese pikelets that were bloody gorgeous & definitely not crumpets.

fastonebaz

I can't believe no one has mentioned salami yet

CavemanGrogg

If melted Jelly Babies and melted Jelly Beans doesn't take your fancy, why not swing the other way, go all posh, and top them with truffles and foie gras?

Philly_Q

fastonebaz said:

I can't believe no one has mentioned salami yet

I can.  Quite easily.

thumpingrug

Philly_Q said:

ToneControl said:

usedtobe said:

Philly_Q said:

usedtobe said:

Nobody else calls them pikelets, then?

My stepmother used to.  Yorkshire thing, is it?

Yeah - a Yorkshire thing..

West Mids thing I thought, although I think pikelets there are thinner

I said Yorkshire because my stepmother was originally from Hull, no doubt they say pikelet in other parts of the country too!

Im also from Hull and while some there did call them pikelets, they are technically different ( pikelets not people from Hull, though Im stretching things there a bit)

Sassafras

The clotted cream should always go on first, then the strawbery jam.

bertie

fastonebaz said:

I can't believe no one has mentioned salami yet

joneve did one NYE a few years ago.

He's a dad now

Kilgore

Butter, nothing else.


Crumpets should be toasted by hand over an open Cherry wood fire. Once lit, you need to let the flames die down before toasting.

This gives you plenty of time to prepare the butter. Milking the cow by hand is always best. Personally, I prefer Guernsey to Holstein. When milking be gentle with the teats, if the cow is distressed the milk won't be at it's best.

Once milked, churn the butter by hand, this  should take about ten minutes, add a pinch or two of good quality sea salt. You can prepare this several weeks before hand with seawater. 

The fire will have died down by now and you can start toasting. Rotate the fork to brown and crisp evenly.



You can, of course, make your own crumpets, but It's a bit of a hassle to be honest.