**The Art of Making Crumpets**

Making crumpets is an art that requires patience and practice, but with the right ingredients and techniques, you can create these delicious British treats at home. A crumpet dough is a yeasty dough that gives it those bubbles, making it a unique culinary experience.

To start, we need to mix together flour, cream of tartar, dried yeast, and warm water to create our dough. The cream of tartar acts as an anti-caking agent, preventing the ingredients from clumping together. You can use regular flour without cream of tartar if you prefer, but it's worth noting that the traditional method uses a mixture of strong and plain flour for a more authentic taste.

Once we have our dry ingredients mixed together, we add warm water and beat everything together until it forms a smooth batter. We cover the dough with cling film and let it rise in a warm place for about an hour, allowing the yeast to do its magic. As the dough rises, it will start to develop those characteristic bubbles that make crumpets so unique.

After our dough has risen, we beat it again for another 15 minutes to give it more structure. This is where things get interesting - if you don't like your crumpets a bit sexy (or "Crumpy" as some people call them), now's the time to leave them alone and let them rise further. On the other hand, if you want a more intense flavor, you can beat them for another minute or two.

Now it's time to heat up our griddle pan, because crumpets are essentially griddle cakes. We grease our Crumpet ring (or egg rings, if we're feeling fancy) and pour in the batter, making sure it's about half-filled. We leave our crumpets cooking for 4-7 minutes on each side, or until they're golden brown and slightly firm to the touch.

As our crumpets cook, the heat from the pan will start to set them, creating those lovely air bubbles that make them so fun to eat. When they're done, we remove them from the ring carefully (they're hot!) and let them cool for a minute or two before serving.

Finally, it's time to add some homemade jam to our crumpets. We chop up fresh strawberries and mix them with an equal weight of sugar and a splash of water in a pan. The key here is to use Jam sugar (also known as preserve sugar) - it has slightly more pectin than regular sugar, which helps create that perfect jam consistency.

As we cook our crumpets, the jam will start to bubble and thicken, creating a delicious sweet and tangy contrast to the savory flavor of the crumpet. When our crumpets are done cooking, we can serve them with butter, jam, or even just on their own for a satisfying breakfast treat.

**Tips and Variations**

Of course, no article about making crumpets would be complete without some tips and variations to keep things interesting. If you're feeling adventurous, try adding different flavorings like vanilla or cinnamon to your batter - it's a great way to create unique crumpet flavors.

Another tip is to use the right type of flour. Strong flour will give your crumpets a more dense texture, while plain flour will result in a lighter, fluffier crumpet. And don't forget to grease that Crumpet ring - you don't want your crumpets sticking to it!

If you're looking for a fun twist on traditional crumpets, try making them with different types of flour or adding some chopped fruit or nuts to the batter. There are countless ways to experiment and create new flavors, so don't be afraid to get creative!

**The Science Behind Crumpets**

So what makes crumpets so unique? It all comes down to the yeast - that live organism does its magic when it's mixed with warm water and sugar, producing carbon dioxide gas bubbles as a byproduct. These bubbles create those characteristic air pockets in the crumpet dough, making them light and airy on the inside.

But what about the cream of tartar? What does it do in our recipe? Well, it acts as an anti-caking agent, preventing the yeast from clumping together and creating a smooth batter. It also helps to balance out the pH levels in the mixture, which is important for the yeast's fermentation process.

As we cook our crumpets, those bubbles start to rise to the surface, where they're trapped by the heat of the pan. This creates a delightful textural contrast between the crunchy outside and soft inside - it's one of the things that makes crumpets so beloved around the world!

**Making Homemade Jam**

Of course, no article about making crumpets would be complete without some homemade jam recipes! In this section, we'll show you how to make a delicious strawberry jam using just three ingredients: fresh strawberries, sugar, and water.

First, chop up your strawberries and mix them with an equal weight of sugar in a pan. Add a splash of water to help the mixture thicken, then bring it to a boil over medium heat. Reduce the heat and simmer for about 10-15 minutes, or until the jam has thickened and passed the "wrinkle test".

To make your jam, simply cook your strawberries with sugar in a pan

The wrinkle test involves placing a small amount of the jam on a chilled plate - if it wrinkles when pushed with your finger, it's ready! You can also add a few drops of lemon juice to help preserve the jam and give it a tangy flavor.

As we create our homemade jam, we're reminded that making food is all about experimentation and trial-and-error. Don't be afraid to try new flavors and combinations - after all, that's what makes cooking so much fun!

**Conclusion**

Making crumpets is an art that requires patience, practice, and a willingness to experiment. But with the right ingredients and techniques, you can create these delicious British treats at home. Whether you're a seasoned baker or just starting out, we hope this article has inspired you to give making crumpets a try. Happy baking!

"WEBVTTKind: captionsLanguage: eneverybody in Britain loves a bit of Crumpet and here is how you get some I mean I mean make some with Jam a crumpet dough is a yeasty dough and that's what gives it those bubbles as you C makes it British which is what makes it British as well so all we need to do is take our flour and dump in it's half strong flour half plain flour and then add to that cream of tart dried yeast and warm water and give it a good beat it's probably worth pointing out that the cream of TARTA I have made this recipe before without it it does work it's kind of an old traditional ingredient and it's used for anti caking or anti-caking you know when flowers Clump together in the olden days anti-caking yeah now we live in a drier world and our dry store isn't quite as damp you need it less but it's there for traditional sake looks like a paste it is quite thick and pasty cover your doughy battery kind of thing with cling film and put it in a warm place for an hour and this is our nice frothy one have you been in the air and covered for an hour no oh I just went and got I did this one earlier oh okay you can see how much it's risen that's all the yeast doing its lovely stuff we'll beat that out Crump it can be sexy for those who don't know Crumpet can also be a double on ta for um uh hot young female or sex yeah ideally you'd leave this for another 15 minutes or so uh with the salt but we're going to move straight on we've got warm milk and B car of soda so another raising agent put that into there and then that into there and if you beat that all together like a chemistry lab this isn't it today it kind of is your cream of Tata stopping it from sort of pumping together you got the yeast which is a live organism that's expanding and now the B carb also for bit of lift keep going until that's really really smooth and in the meantime heat up your griddle pan cuz crumpets are basically griddle cakes MH oh okay I was doing it wrong was a little bit gentle with your Crumpet aren't you I was just yeah well yeah you got to really get in there there we go there we go right shut up next up we've got these These are uh Rings you get egg rings in this case it's a crumpet ring that's only because what they're called Crumpet Rings If you go to a shop and ask for a crumpet ring they'll give you a funny look and this is what makes these crumpets slightly different is they actually cook in the ring rather than free form on The Griddle so Grease the inside of your ring you can use the butter place it onto a hot griddle pan and then pour in your batter so that it half fills the ring into each of them and leave it for about 4 to 7 minutes and that's quite a variable but it will depend on how hot your griddle is what you're looking for is something that risen mhm pretty much set on top but the air bubbles that are poking through are staying where they are and not filling in you'll see what I mean now no crumit would be complete without some homemade jam and we're making some of our own hold your strawberries chop them up and stick it in a pan with the equal weight of sugar and a splash of water it's worth pointing out the sugar is very special sugar it's Jam sugar or preserve sugar and that's because it's slightly higher in pectin than regular sugar bring that to the boil and let it simmer for about 15 minutes now we're going to cook our crits the entire way through but you could leave them slightly undercooked so you can let them cool now and then reheat them the next day and have them for breakfast now you know your crumpets are pretty much done and ready to flip when these bubbles that comes to the top burst and don't fill back in again you can always just test one this middle one if I pop it it's still too wet and the mixture caves back in when it no longer caves you can remove the ring careful they're hot and give them a flip to finish off your jam stick in a sterilized jar that'll make it last a lot longer to learn how to do that go to sortedfood.com and get all the details and there we go crumpit and homemade strawberry jam sorted there some jam on a Crump it uh I'd like some Crump it with my butter it actually tastes like a crumpit if you want this s of reaction from your friends go get the recipe at Sol food.com and give it a guy that actually really good what if this actually work of course they're goodeverybody in Britain loves a bit of Crumpet and here is how you get some I mean I mean make some with Jam a crumpet dough is a yeasty dough and that's what gives it those bubbles as you C makes it British which is what makes it British as well so all we need to do is take our flour and dump in it's half strong flour half plain flour and then add to that cream of tart dried yeast and warm water and give it a good beat it's probably worth pointing out that the cream of TARTA I have made this recipe before without it it does work it's kind of an old traditional ingredient and it's used for anti caking or anti-caking you know when flowers Clump together in the olden days anti-caking yeah now we live in a drier world and our dry store isn't quite as damp you need it less but it's there for traditional sake looks like a paste it is quite thick and pasty cover your doughy battery kind of thing with cling film and put it in a warm place for an hour and this is our nice frothy one have you been in the air and covered for an hour no oh I just went and got I did this one earlier oh okay you can see how much it's risen that's all the yeast doing its lovely stuff we'll beat that out Crump it can be sexy for those who don't know Crumpet can also be a double on ta for um uh hot young female or sex yeah ideally you'd leave this for another 15 minutes or so uh with the salt but we're going to move straight on we've got warm milk and B car of soda so another raising agent put that into there and then that into there and if you beat that all together like a chemistry lab this isn't it today it kind of is your cream of Tata stopping it from sort of pumping together you got the yeast which is a live organism that's expanding and now the B carb also for bit of lift keep going until that's really really smooth and in the meantime heat up your griddle pan cuz crumpets are basically griddle cakes MH oh okay I was doing it wrong was a little bit gentle with your Crumpet aren't you I was just yeah well yeah you got to really get in there there we go there we go right shut up next up we've got these These are uh Rings you get egg rings in this case it's a crumpet ring that's only because what they're called Crumpet Rings If you go to a shop and ask for a crumpet ring they'll give you a funny look and this is what makes these crumpets slightly different is they actually cook in the ring rather than free form on The Griddle so Grease the inside of your ring you can use the butter place it onto a hot griddle pan and then pour in your batter so that it half fills the ring into each of them and leave it for about 4 to 7 minutes and that's quite a variable but it will depend on how hot your griddle is what you're looking for is something that risen mhm pretty much set on top but the air bubbles that are poking through are staying where they are and not filling in you'll see what I mean now no crumit would be complete without some homemade jam and we're making some of our own hold your strawberries chop them up and stick it in a pan with the equal weight of sugar and a splash of water it's worth pointing out the sugar is very special sugar it's Jam sugar or preserve sugar and that's because it's slightly higher in pectin than regular sugar bring that to the boil and let it simmer for about 15 minutes now we're going to cook our crits the entire way through but you could leave them slightly undercooked so you can let them cool now and then reheat them the next day and have them for breakfast now you know your crumpets are pretty much done and ready to flip when these bubbles that comes to the top burst and don't fill back in again you can always just test one this middle one if I pop it it's still too wet and the mixture caves back in when it no longer caves you can remove the ring careful they're hot and give them a flip to finish off your jam stick in a sterilized jar that'll make it last a lot longer to learn how to do that go to sortedfood.com and get all the details and there we go crumpit and homemade strawberry jam sorted there some jam on a Crump it uh I'd like some Crump it with my butter it actually tastes like a crumpit if you want this s of reaction from your friends go get the recipe at Sol food.com and give it a guy that actually really good what if this actually work of course they're good\n"