Crumpets are a North(west) of England thing. They are made from a yeast batter, and cooked in such a way that the upper surface is pitted with holes (from the fermentation). Mum always says that crumpets should be served "with an egg in every hole". She served them with an excess of butter (they don't so much soak up more butter as act as a sump (the vertical holes....) and a lightly poached egg (hence the "egg (yolk) in every hole"
The crumpets that brave the Irish Sea and arrive at my table are a pale shadow of those delectable Crumpets Of My Youth. I have tried to make my own, but haven't yet achieved adequacy. There are hidden depths to crumpets. I'm sure Cotty would concur..... Paul On 28 Aug 2010, at 23:45, paul stenquist wrote: >>>> >>>> So, it's some kind of bun? >>> >>> Sort of, it's a very moist spongy thick pancake designed to have large >>> bubble holes, straight out of the toaster lavished with melted butter >>> and honey they are almost as good as ... > > Yes, a crumpet soaks up more butter than an english muffin, and it has a > richer flavor -- perhaps more egg. All in all, it's superior. > Paul Paul Dunderdale dund...@mcb.net pauldunderd...@mac.com http://www.flickr.com/photos/dunders/ -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
