How are crumpets eaten in England?

Question

Where they are originally from, are they served as toast? with jam? something else?

Answer 1

Not to be confused with the Scottish Crumpet which is made differently, or the English Muffin (despite Harry Potter editors using the term interchangably), the traditional English crumpet is a small-ish, round slightly rubbery flat bread with a smooth base and a top peppered with tiny holes. Crumpets are best served lightly toasted and then topped with your favourite preserve or just buttered and eaten plain. In England crumpets are usually served for breakfast, elevenses or as a light snack anytime during the day.

Answer 2

Crumpets are an old English tradition, like muffins, Oatcakes and pikelets. If you were making them from scratch, you would bake them in the oven, but nowadays it is much more common to see them prepacked in the supermarket.

These are simply toasted, (both sides) and generously buttered. (on the porous side) They can then be eaten either with just the butter on, or with an additional topping such as jam, marmite, grated cheese, baked beans etc.

They are much softer than the bread based muffin, and are a deliciously buttery treat. Ideal as part of a breakfast, or at suppertime.

Answer 3

A crumpet is a cake made from flour and yeast. It is eaten mainly in the United Kingdom, but also in the nations of the Commonwealth. In Scotland, the term is used for a large thin teacake, made from the same ingredients as a "Scotch pancake".

The term dates back to 1694 and may refer to a crumpled or curled-up cake, or have Celtic origins relating to the Breton krampoez meaning a "thin, flat cake" and the Welsh crempog, a type of pancake.

Hailing from the British Isles, crumpets are small, yeast-raised breads about the size of an English muffin. They're made in crumpet rings (also called english muffin rings), which are 4 inches in diameter and about 1 inch deep. The rings are made of stainless steel and typically sold in packages of four at gourmet kitchenware shops. If you can't find them, substitute scrupulously clean 61⁄8-ounce tuna cans with tops and bottoms removed. The unsweetened crumpet batter is poured into the crumpet rings (which have been arranged on a griddle), then "baked" on a stovetop. The finished crumpet has a smooth, brown bottom and a top riddled with tiny holes. Crumpets are toasted whole (unlike english muffins, which are split) and spread with butter or clotted cream and jam, as desired.

The Crumpet

The crumpet is circular in shape (usually; long and square varieties also exist) and has a distinctive flat top covered in small pores. It has a resilient, slightly spongy texture and a rather bland flavour which, when eaten hot with a topping (usually butter), together make crumpets crisp on the outside and very succulent on the inside. They differ from the English Muffin, which is cooked on both sides, in that the dough is usually more moist to start with, so that a muffin ring may be required to hold the batter's shape.

Crumpets are served hot, usually with butter. Other popular accompaniments include jam, Marmite, honey, or cheese. Typically, several crumpets are bought together and toasted.

A pikelet is similar to a crumpet, but much thinner and sometimes irregularly shaped. (However, the meaning of pikelet varies: in some regions of Britain it traditionally refers to a crumpet, muffin or other teacake. In Australia and New Zealand it refers to a Scotch pancake.)


Delia Smith lists the following ingredients as being sufficient for 16 crumpets:

12 fl oz milk (355 ml)
1 tbsp yeast
1 tsp caster sugar
1 tsp salt
8 oz plain flour (227 g)
It is worth noting that the recipe contains no egg, and that most variations contain no sugar.

The crumpet should not be confused with the sweeter English muffin.


The Scottish Crumpet

In Scotland a crumpet is made from the same ingredients as a Scotch pancake, and is about 180 mm (7 inches) diameter and 8 mm (0.3 inches) thick. They are available plain, or as a fruit crumpet with raisins baked in, and are not reheated before serving. The ingredients include a raising agent, usually baking powder, and different proportions of eggs, flour and milk which create a thick batter. Unlike a pancake, they are only cooked on one side, resulting in a smooth darker side where it has been heated by the griddle, and a lighter side with holes where bubbles have risen to the surface during cooking.

This is the normal kind of crumpet in baker's shops, tea rooms and cafés, though the English type of crumpet is often obtainable in supermarkets in addition to the Scottish kind.
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According to Nigella Lawson: (she makes even eating a crumpet sound sexy!)

"The proper proper way to eat a crumpet (with good tea of course) is to ever so gently toast it, spread a little sweet butter and a copious amounts of lovely jam or preserves".

Answer 4

Crumpets are little around issues made out of wheat. In England you are able to toast them and consume them for breakfast or supper. They style beautiful with actual butter unfold on them and often times with jam too. They bypass down properly with a cup of tea. they generally are available in packs of six. I even have not offered them for a on an identical time as, as I many times will consume the full packet in one sitting. It relies upon on the place one is going in the rustic yet Crumpets are particularly difficulty-loose.

Answer 5

crumpets originated in England, you bake them in an oven. They are usually served with marmalade or jam during four o'clock tea. Which is a custom throughout Europe.

Answer 6

They are toasted and eaten with lots of butter on the porous side and lots of jam or marmalade or the like on top. They are English.

Answer 7

i like my crumpet toasted then spread with marmite and a poached egg on top. Yummy.

Answer 8

crumpets are similar to what we call "English muffins" in the U.S., but a bit sweeter, and not designed to be split before toasting.

http://www.vermontcountrystore.com/shopping/product/detailmain.jsp?itemID=29367&itemType=PRODUCT&RS=1&keyword=crumpet&searchid=inceptor

The are usually eaten with lots of butter, but can be spread with jam, Marmite, marmalade, clotted cream, etc.