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I'm a big fan of crumpets but find most available in the supermarkets are a bit lacking , Warburton's crumpets are the clear winner of the commercially made as far as taste goes but i'd like to make my own.

I've made them once using the recipe from The Cook's Book but they just weren't that great. can anyone point me in the direction of a good crumpet recipe?

(for those from outside the UK who are unfamiliar with crumpets - http://en.wikipedia.org/wiki/Crumpet )

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Jam on a crumpet? That has never occured to me before!

Surely crumpets are spongey because they are a the ideal recepticle for industrial quantities of butter - when it's soaked through to the plate underneath you're onto a winner!

BTW I'm sure Nigella Lawson had a recipe but never tried it so I can't vouch for it.....

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I'll give Delia's recipe a whirl and see if i can hunt down Nigella's. Though those replies bring me onto another question - what's good on crumpets?

Bit of a butter purist myself, for me crumpets largely exist to hold as much as melted butter as possible.

We have a jam fan above

Cheese on crumpets is good and my girlfriend is a fan of marmite on the, (ergh!)

what else do you put on crumpets?

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The reason for raspberry, as opposed to, say, strawberry, is that the absence of lumps means it melts down the holes almost as easily as butter.


John Hartley

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Butter and then Lyel's Golden Syrup.....childhood favourite.

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Those look fantastic Franci. I love crumpets so be trying this recipe soon.

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Crumpets were made for butter and marmite, but there's one thing better than marmite, and that's vegemite, as I have it now and as I used to have it back in the 70's at boarding school in Sydney Australia....

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Strangely I've never particularly liked Warburton's crumpets myself, somehow they're too bready. I prefer a cheap supermarket own brand for some reason.

I've tried Fearnley Whittingstall's crumpet recipe before, but never found it to be quite satisfactory. I'm not sure you can make a crumpet at home that can hold more than it's own weight in butter, like any good industrial crumpet can.

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Just had a couple of supermarket own label. And very nice they were too, smothered with Bonne Maman raspberry conserve.


John Hartley

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