Mr. C. has been making crumpets, or rather trying to make them, the results being not quite as intended. He bought the rings especially (John Lewis), used a Lindsey Bareham recipe, and called us to the kitchen with promises of little yeasty, holey delights, warm from the hob.
What we actually got was ...well, stodge, and an admittance that this was not the crumpet of its maker's dreams. He thinks his batter was too thick as it didn't achieve the required 'honeycomby, labyrinthine' structure, being what bakers call 'blind', but on consulting Elizabeth David - after the event - he sees that perhaps it was because he failed to "attack the batter with vivacious turbulence"! (she's quoting Walter Banfield's 1937 book, Manna).
In the end all was not lost, for Mr. C. abandoned the rings, used less mixture and made perfectly acceptable pikelets instead.
Good on Mr C for not giving up! Having said that, I have no idea what a pikelet is and my copy of the Oxford dictionary was no help. I haven't had a crumpet in years but they are the most lovely vehicle for butter...yum!
Posted by: Darlene | 07 March 2010 at 02:33 PM
Pikelets are surely what we eat in Yorkshire - no?
Posted by: Dark Puss | 07 March 2010 at 04:18 PM
I have had some rings for a couple of years but haven't ventured into actually using them. Maybe I'll give it a try and see how I do. The idea of 'honeycomby, labyrinthine' holes full of melted butter will spur me on.
A great round of applause to Mr. Cornflower for giving it a try.
Posted by: blackbird | 07 March 2010 at 07:35 PM
I think I might have a go - I love crumpets (and pikelets for that matter) :)
Posted by: mrspao | 07 March 2010 at 07:45 PM
Mr C cannot let those rings go to waste, he must have another go.
Posted by: Choclette | 07 March 2010 at 09:04 PM
The rings in question are actually sold under the name 'poachettes' and are primarily intended for poaching eggs. (Yes, this weakness for any new activity that requires the purchase of a gadget is probably a male thing). However, encouraged by Cornflower readers' enthusiasm I shall try again...tho' not before some more recipe research.
DP is indeed right, pikelets are soul food for Tykes.
Posted by: Mr Cornflower | 07 March 2010 at 10:07 PM
No, no, pikelets are what Mr C cathces when coarse fishing and all the grown up pike are too canny to take his bait (not surprising if he tried using his "well, stodge" to attract them.
Posted by: Lindsay | 07 March 2010 at 11:10 PM
Oh dear, I made some rather stodgy crumpets a while ago too, I eventually managed a better batch with a Rachel Allen recipe but still not quite perfect. Pikelets sound like an ideal alternative.
Posted by: Rebecca | 08 March 2010 at 10:54 AM
But please, sir, what ARE pikelets? Crumpets I think are nearest to what we inexplicably call 'English muffins' -- rolled out on cornmeal, cut, griddle cooked and flipped. Oh those nooks and crannies full of honey and melted butter.
Posted by: Ruth M. | 08 March 2010 at 02:53 PM
Essentially what is stated in Cornflower's post.
"Crumpets are made from a thickish, yeasty batter and poured into rings. If you don't have rings, make thinner pancakes, or pikelets" (quoted from an article by Hugh Fearnley-Whittingstall, The Guardian 14/11/2009)
In my experience pikelet is a word mainly used in the north of England, particularly Yorkshire.
Posted by: Dark Puss | 09 March 2010 at 11:02 AM
The ceiling is beautiful!
Posted by: Monique | 09 March 2010 at 04:31 PM
What a fun post and comments!
I once wanted to make griddle cooked "English Muffins" and found I could use empty tuna fish cans if I cut out both the bottom and top.
Posted by: lila | 16 March 2010 at 06:16 PM
Lila, you're in good company - Elizabeth David herself improvised with tuna cans!
Posted by: Cornflower | 16 March 2010 at 07:27 PM