Crumpets - With or Without Rings!

Making classic crumpets at home whether you own ring forms or not. A yeast risen batter that creates the perfect morning or tea-time snack. Fill the little holes with butter and marmalade for a taste and texture miles beyond pancakes. Get the full recipe on my website linked in the video.
Edit: I said in the video that crumpets are made with dairy whereas English muffins are "all water" which was me flubbing my lines. I meant to say "more water". It's a batter versus dough comparison mainly. More details in the article on my site.

[@esalenchik]

As an Aussie, we always toast our crumpets before eating to get that extra crispy bottom crust and warm top so the butter and vegemite melt down into the holes 😁

[@MrSporksHands]

Totally with you on the warm melting butter. The vegemite is uhm... an aquired taste. LOL Thanks for watching. - MSH

[@Elzzabeth]

Vegemite???

[@slickwillie3376]

I'm very glad I caught this video. I researched rings and was disappointed that I would have to wait for delivery, and there was no immediate substitute for the rings. So this is the only video I've found that shows how to do the free form version. Thanks!

[@MrSporksHands]

I actually picked up a cheap small skillet that makes only slightly giant crumpets with sides that are almost the same height as rings. Works a treat but I often don't bother with that or rings when a hungry Sunday morning crowd is clammoring for more. A bit of practice and you can dollop them out on a regular griddle at just the right pace to set the sides freeform. I've also McGyver-ed rings out of tin cans with both ends removed (tuna tins for example) when crumpet-ing at other less equipped friends kitchens. Good luck and thanks for watching!

[@Khalagata]

In an episode of Good Eats, Alton Brown used rings he made from food cans. I think they were tuna cans but I'm not certain. You have to use one of the side cutting can openers that cuts the seal instead of piercing the top so that the ends are clean to make them usable.

[@gerriebell2128]

Another difference between a crumpet and a muffin is the crumpets are made with more liquid, enough to make it a pourable batter. But the English muffins are made with less liquid as a DOUGH, that you roll out thin and use a round cutter for the round shapes to cook in a skillet like crumpets. American muffins don’t use yeast- they use baking powder and/or soda for leaveners, and those muffins have more liquid and are a batter you pour into muffin cups and bake in an oven.

[@patriciapeavy7311]

I added 1 t sugar and pinch of salt to vary the taste...also before flipping I coated the top with toasted sesame seeds. OMG...couldn't stop eating them. also used a 10 " skillet and put all the batter in at once. When dry on top , I cut into pieces , sprinkle with sesame seeds, then flip . Don't see me going back to bread. Thanks for ur great demo

[@MrSporksHands]

That does indeed sound like a tasty crumpet hack. Well done you!! You could got all sorts of directions with that sesame angle. Crumpet burgers. Crumpet bahn-mi. Love it! Thanks for watching and reporting back!

[@barbarahallowell2613]

Oooh, I like your idea with the sesame seeds! Also one big one! I'm going to copy and try your version.

[@mikemayers9353]

let me give you a gigantic TIP put a lid on top when the holes start to show , lower the heat then cook for a bit more , that makes them perfect for the toaster , no need to flip still cooked but they have the holes for the butter to sip in .

[@Fluffymonkeyem]

Great video! You included so much information too. I'm ready to make some crumpets!

[@MrSporksHands]

I made a batch JUST yesterday morning. They're already gone. :-) Never seem to last long around here. Thanks for watching and happy crumpeting! - MSH

[@atlantia]

great video, Rule of thumb 1 part boiling water to 2parts tap water = perfect temp for yeast .......or just use easy bake yeast and add it to the flour

[@ef2b]

For those who must, what avenues are there to reduce the sodium without entirely spoiling the result? Thank you for the excellent video.

[@lynnbyers423]

I love crumpets..now i want crumpets...these realy do taste like crumpets...ive got to make these now...ty. Hugs xo. Im canadian but i still love crumpets as much as i did as a little girl. Sooo tasty...with anything..

[@MrSporksHands]

In your honour my fellow Canadian, I made a batch this morning. Granted I started making them before I read this but that'll be our little secret. Thanks for watching!

[@fabrizio483]

To activate yeast, the milk must be at "blood heat" temperature. Just stick your finger in, if it's not too cold or hot, it's okay. No need for thermometers.

[@MrSporksHands]

This is very true and for a long time I didn't have an accurate thermometer. Resorting to the 'ahhh' test (you say 'ahhh' when you put your finger in if it's a nice warm temperature) is perfectly acceptable. Having said that, a good thermometer is indispensable in my kitchen for all manner of tasks including getting the temperature for yeast as warm as possible before crossing the line that would kill them off. In my cold winter kitchen, every degree helps and I appreciate having the ability to measure it accurately. Don't let the lack of a thermometer stop you from baking but as soon as you can add one to your arsenal it's worth the cash in my book. Happy crumpet-ing! - MSH

[@terrycollins6392]

Very very good and an interesting and educational video😋😍

[@MrSporksHands]

Thanks so much. Hope you make a batch for yourself. They're really ridiculously easy and delicious.

[@kates6589]

Homemade pancakes taste just as good the day after 😋 A crumpet taste sort of like a combination of a pancake and a American biscuit. The taste is kinda of hard to describe though 😂 Honestly you just have to taste them to understand how delicious they are. This recipe is very good 👍I've been using it since 2019.

[@MrSporksHands]

Glad it's working for you Kate. I still make 'em regularly myself because fresh is so much more tender than pre-packaged. Not traditional but they work great under egg benedict around here if I'm short on English muffins in the moment. Thanks for watching and the kind words. Happy crumpeting!

[@sulekharaja6358]

I love this recipe

[@MrSporksHands]

It really has been my go-to ever since the crumpet shop gave me their secrets all those years (sheesh... decades now) ago. Thanks for watching!

[@kirsten07734]

Perfectly round eggs fit nicely on English muffins for a breakfast sandwich. Conversely I have an egg square because my bread and cheese are square. Much tidier than trying to fold an egg amoeba into a sandwich.

[@MrSporksHands]

LOL @ 'egg amoeba'. Brilliant description. I've got one of those Japanese square omelete pans on my wish list as I type. Thanks for watching.

[@sharonsullivan731]

Loved Mr. Spork's Hands Crumpet Video. Only had fresh variety from the griddle in Seattle and became a fan. Going to try these tomorrow and loved the tip on the flour. I'm in the US and had to do metric conversion in high school chemistry and passing touch and go for a while. Thankful that these days, Google will help. Strawberries on sale today, they looked good, going to make some fresh stove top Jam and have my Kerry Gold Butter on hand. PS - are those hands insured? LOL.

[@MrSporksHands]

I doubt Lloyd's of London would value them any more than ordinary hands. LOL Thanks for watching and enjoy the strawberries!

[@paulagarrett3758]

On making a crumpet using the whole bottom of the pan..."...which you could do too, if you happen to have a giant coming for brunch." Still chuckling! Subscribed. 👍 I've never had a fresh crumpet, just the store-bought ones. I will be trying this soon. Do you know why some recipes call for baking soda and others do not?

[@lynnbyers423]

They realy do taste like the original crumpets..so enjoy ...xo

[@MrSporksHands]

There's a lot of what I call 'local interpretation' that accounts not only for the recipe variation but also the naming conventions. History is a bit murky on the crumpet, pikelet, teacake thing so I just call them delicious and try to hide a few for myself when the neighbour giants come calling. Thanks for watching and happy crumpet-ing!

[@bobn1944]

In general 'bread flour contains 12.5% protein, whereas all purpose contains less. I would use bread flour for making crumpets. Good video.

[@MrSporksHands]

We're lucky in Canada that our hard winter wheat produces some fairly high protein flour. Even our 'all purpose' often tests over 13%. Enjoy and thanks for watching.

[@molerot]

I don’t know if it’s been said before but what you called a Freeform crumpet is in actual fact a pikelet

[@PetitLaSuisse]

Your hands are fantastic!

[@MrSporksHands]

My hands are blushing right now.

[@christiangeiselmann]

Very nice labeling!

[@MrSporksHands]

It was an experiment in YouTubing. I might incorporate it into the workflow. Thanks for watching!

[@m.theresa1385]

We used these egg rings for poached eggs. Oil the rings and pop them in a frying pan with a little water. Once it comes to a boil crack the egg into the ring and cover pan for a couple of minutes for a perfect soft egg. It’s then a perfect size to pop on top of your yummy (toasted) crumpet or English muffin.

[@christinekaye6393]

Thanks for the idea! When you say "a little water", how far up the egg ring? Thanks.

[@nickycavuoto2929]

Yummy

[@MrSporksHands]

I JUST made a batch last week. A double batch no less. Gone before sunset. LOL Hope you enjoy yours as much. Thanks for watching!

[@dorothyjacobs294]

In UK also the percentage of the fat content of the milk is displayed on the exterior of the bottle cartons etc. Has been doing it for more than 30 years. Canada us very behind time.

[@MrSporksHands]

Canada has done it as long as I've been here (25+ years) but I can't speak to US labels. I know you could always calculate the percentage from the listing of fat grams in the nutrition info but the percentage wasn't prominently displayed. Any Americans out there that can confirm/update the current state of dairy labelling? And people wonder why I shop with calculator in hand. LOL Thanks for watching Dorothy.

[@wesleyk7491]

@@MrSporksHands The US is all over the place with percentages and names. We call 0% skim, 1% and 2% are called 1% and 2% respectively , 3.25% is called whole milk. For cream, anything with at least 36% milkfat has to be labeled as heavy cream or heavy whipping cream. Anything with at least 30% milkfat can be labeled whipping cream. Last but not least half and half is what we call 12% milkfat. A bit confusing to say the least.

[@MrSporksHands]

I remember some of those names but as you say, a bit confusing. Straight up percentages seems more logical but I suspect (like here in Canada) getting the dairy industry to change is an uphill battle. I live in a place that still sells the somewhat infamous 'milk in bags'. And people still buy them out of habit I suspect (we have 'jugs' and cartons too. We're not THAT uncivilized. LOL). Thanks for watcing and for the clarifications from 'down south'.

[@theageofdankyaws4989]

According to Karl Pilkington the thinner ones, those without rings, would be called 'pikelets'. KP isn't always right though, so I'm not sure if that's true.

[@rwknight110]

Great video! Can I make my batter the night before?

[@MrSporksHands]

Good question but I really wouldn't. You'll get far fewer of the delicious holes since the bubble action will have done most of its thing while you slept. You CAN however mix all the dry stuff and measure out portions the night before. I totally understand wanting to minimize mental effort on a Sunday morning when the pillows are screaming for 'just one more hour' together. LOL Hope yours turn out well. Thanks for watching!

[@rwknight110]

@@MrSporksHands Thanks for the reply!

[@sabrinakleder8404]

I'm totally obsessed with your spurtle. I checked online but only seem to find either the traditional Scottish kind (not flat enough) or more spatula-like tools which are too wide. Any ideas where I might find one?

[@MrSporksHands]

Hi Sabrina, I saw the original design used by a Scot simmering her porridge in the late 90s and also went on a similar hunt. Almost gave up until I saw a wood carver at a farmer's market. He didn't have one but mentioned that all of his several shapes - from spatula to spoon - started from the same wooden 'blank'. That keyed something in my brain so I found an ordinary flat wooden spatula with enough heft and spent the afternoon on the back porch with a knife whittling it down like Grizzly Adams until I had what you see in the vid. It's held up for over 20 years so if I can do it, so can you. I have faith in your knife wielding powers. Good luck and thanks for watching! MSH

[@toffy1952]

Pop them under the grill with a cheese topping, delic!

[@MrSporksHands]

There is rarely any such thing as too much cheese in my world. And I find that using a mix of all the leftover 'cheese ends' from a variety of sorts always seems to taste better. Thanks for watching and happy cheese toasty-ing!

[@buddyboy4x44]

Hands: As a Canadian living in the US, how do you get your "Golden Syrup"? It is surprisingly easy to make and a British essential.

[@MrSporksHands]

My local Sobey's (Canadian grocery) actually stocks the genuine article for a not-too-exhorbitant price. I haven't shopped in the States in ages but I seem to recall several ex-pat British shops online on both sides of the border. Admittedly I do pack a few tins to bring home from the UK on trips abroad but since we're part of the Commonwealth up here, supply lines aren't completely absent. Good luck on the hunt and thanks for watching.

[@myfavoriteplanet3247]

What about cups?

[@rondellthreadgate8092]

With heaps of butter, and Vegemite, or jam ( jelly for Americans) or Golden Syrup, Yummmmmmmm

[@MrSporksHands]

In Canada, they can toss you in jail if you use anything other than Maple. LOL Thanks for watching. Enjoy the crumpet action!

[@Noplayster13]

Jelly and jam are interchangeable terms in North America. We use both words frequently.

[@bevtuft3572]

jam has cooked down fruit and jelly is made from juice only plus pectins. different things.

[@jhwheuer]

Maple syrup or Nutella

[@TiredofSitting]

Jam and jelly are totally two different things, at least in Arizona, USA. For me, Strawberry jam yes! Strawberry jelly eww gross.

[@pierreweinzweig8591]

Marmite (australian Veggimite?) and grilled cheese also awesome on crumpets

[@MrSporksHands]

Ohhh... I dunno about that. I'm pretty brave with whacky combos but all my attempts with marmite and vegemite have ended in disappointment. I make sounds like my cat with a hairball when I eat that stuff. For you I'll try it but not until the next time I've got a few beers in me. :-) Thanks for watching!

[@ronsilvester2944]

Vegemite and Marmite are totally different ,Vegemite has LESS salt and a thicker consistency to name two differences.Vegemite ( from an aussies point of view is great on nearly everything.)

[@barbarahallowell2613]

Butter, thin coat, marmite, medium thin slice of cheddar. Bliss! My friend uses thin smear of Brandon Pickle and Cheddar.

[@pierreweinzweig8591]

@@ronsilvester2944 My reply was based on supposition. I've never tasted vegimite...so I bow to your experience

[@shirleymorrison9047]

So very sorry...got this recipe mixed up with another recipe, I am going to try your crumpets.

[@MrSporksHands]

No worries. Hope they work for you. I might be due for another batch myself this weekend. Thanks for watching!

[@kevinbyrne4538]

You have a Canadian accent. So, where in Canada is there a shop that sells crumpets 24/7 ?

[@MrSporksHands]

It was a bake/tea shop in Montreal that has sadly since closed its doors I hear. That was 10+ years ago and even then the owner said they we thinking of switching to bake just as a commercial supplier. They weren't 24/7 but were always there early and stayed late. At least every time I walked by they had them still warm-ish.

[@kevinbyrne4538]

Very sad to learn that another good bakery closed its doors. In my town, there was a bakery that specialized in European breads and pastries. Eastern European immigrants from throughout the area would gather there on Saturdays to get their baked goods. Alas, it too closed its doors a few years ago.

[@wearsider]

great idea with the labels, even better if the weight was on them ;)

[@HayleyJeffs]

I had the same thought! I live this guy!

[@MrSporksHands]

I live you too Hayley. :-) hashtag... Hayleylife.

[@toffy1952]

The ones made without a ring are called Pikelets. The recipe and method is the same but a Pikelet is thinner.

[@MrSporksHands]

When I was reading and talking to baker friends there was a lot of confusion and local interpretation on this front. Seems the historical references are a bit murky too. Whatever you call them, they're delicious! Thanks for watching.

[@paulsoutbackgardenaustrali7674]

Wats a piklet

[@ana51315]

are you using active dry yeast or fast acting yeast?

[@MrSporksHands]

I buy 'rapid rise' as it's called on the label which is another term for fast acting. It's cheap at my local restaurant supply (~CDN$3.75/450g) so I use it in all my baking and while blooming isn't always necessary in various recipes, I usually do anyway because my kitchen can be cold at times. Happy crumpet-ing!

[@AtheistRising]

Crumpets. F**k yeah 👌🏼

[@MrSporksHands]

Crumpet enthusiasm is good for the soul. Hope you make a batch for yourself some brunch soon. Thanks for watching!

[@pamelabuccilli5960]

those hands look familiar and that voice sounds like the guy Alex from curiosity inc anyone agree?

[@MrSporksHands]

I've never had my hands recognized so that's a first but I'm afraid I have no clue what Curiousity Inc is so Alex's reputation is safe. i.e. he's not some whacky Canadian making crumpets on KZbin.

[@kenrehill8775]

I think he’s got a hand twin, like joey.

[@Raven1024]

I do not have a Spurtle. I have no tiny clubs nor cricket bats in my kitchen. I have wooden spoons but none have long enough paddles to be considered anything close to a spurtle,

[@MrSporksHands]

I am totally on the hunt now for a tiny cricket bat to add to my kitchen utensils assortment. - MSH

[@abselby]

Why no link to your article???

[@MrSporksHands]

Just trying to consolidate the link clutter a bit. The info link in the vid takes you to the top of my site. Here's a direct shot to the page with the full recipe, etc. northfarthing.ca/spork/index.php/2017/03/06/hot-off-the-griddle/ Thanks for watching and happy crumpeting!

[@abselby]

Mr. Spork's Hands I appreciate it 😄😄

[@danarandol164]

Entomology=bugs. Etymology =derivation of words😉

[@MrSporksHands]

And Canadian accents can be nearly indecipherable in hurriedly made YT videos. LOL Good clarification on my mumbling. Thanks for watching.

[@guypehaim1080]

I think you meant "etymology", not "entomology" which the study of insects.

[@appalachiafishingclub]

Guy Pehaim perhaps he puts crickets in his crumpets.

[@MrSporksHands]

You know, I'm not sure if my accent says those two differently. Tomato, To-MAHto? I'd stick with words instead of bugs on this one. Thanks for watching however you say it.

[@Grantham1-s7s]

😂😂😂😂 I’m laughing for the hands.

[@MrSporksHands]

The hands are laughing WITH you... not at you... WITH you. Thanks for watching.

[@5satya]

hands that talk!

[@MrSporksHands]

Secretly I'm channeling the spirit of Señor Wences!

[@annbretagne2108]

Crumpets are for tea, not breakfast!

[@kevinbyrne4538]

7:22 -- "spartle" = "spurtle" = "spurtel"

[@MrSporksHands]

Spurtle. It's a Scottish "spoon" that's really more of a stick. Most commonly seen when making porridge oats. In fact the porridge championships give out the "Golden Spurtle" award every year.

[@grahamwagner1880]

Mr. hand? Anyone?

[@MrSporksHands]

You're on MY time, Mister Spicolli. :-)

[@walkertongdee]

Pretty self explanatory, crumb pit A crumb muffin with pits or nooks and crannies ...

[@sonjapoulsom5312]

It would be nice of you to also use the US measurements

[@ericgeorge5483]

Why? Your measurements are crap.

[@MrSporksHands]

That's just not how I bake. Volume is far less accurate than weight. In my bread baking it's particularly important and now I keep the scale out on the counter 24x7. Can't tell you the last time I used a cup of anything I'm afraid. I even weigh my water (1g = 1ml) because it's so easy with the scale right there. Other common densities (e.g. stock) are easy enough to sort out, again for accuracy. Really decent scales can now be had for less than $20. Whatever you use, thanks for watching.

[@christiangeiselmann]

Objection. The rest of the world wants rasonable measurements. - Joke aside, as a European I am pleased to find him use my usual and well-established measurements. Uh... but for his temperature scale which still is 18th century.

[@HayleyJeffs]

At least this one asked nicely. That other person was rude. Honest well-intended advice, Sonja, is use google for conversions or get a scale and measuring jug that also has grams. Good luck :)

[@catmom1322]

The closed captioning interpreted "spurtle" as "sperm." LOL

[@MrSporksHands]

Ha. Whoops. That's up there with the worst of autocorrects. Thanks for witchin... whackin... watching.

[@haroldbridges515]

Where's the fire?

[@MrSporksHands]

Those are pikelets. Cooked on a sword over an open flame. LOL

[@CraigsOverijse]

if you are busy pop a boil of oil at the side and dip your rings in

[@MrSporksHands]

That's a good idea indeed. Thanks for the tip and happy crumpeting out there!

[@anthonybowers2872]

Who needs rings? Just cut up a milk brik carton and shape into a crude circle. I cut the crumpets free once I have turned them.

[@MrSporksHands]

In a pinch I've 'faked' rings at friends houses with tuna cans myself when they wouldn't settle for the freeform shapes. Good luck with whatever you use and thanks for watching!

[@barbarahallowell2613]

I used cleaned tuna tins top and bottoms removed when I lost my ancient rings in a move. Did great

[@tersaimlall]

2k)

[@walkertongdee]

Cooking in silicon no way Jose...

[@lorih8937]

Do you find it smells? I have found it to smell, and did research on silicone products and found that a lot of these products are not 100% silicone, so that is why. If it smells when being cooked, that tells me it is off gassing chemicals. No thanks. I thought i would try one more time with ikea muffin cups. I did the test to see if there were additives, and it seemed they were ok. But, no go. They smelled bad and were returned.

[@janetp181]

bakers grease releases great. 1 part Crisco, 1 part oil, 3-4 parts flour. should spread easily with a silicone brush.

[@LouieNeira]

bottoms look a bit burnt...

[@MrSporksHands]

Ha. Everyone's a critic. They never last long enough around my teatime to notice but hey, knock back the temp and time a bit and make them as pale as you like. Cheers! - MSH

[@wallywombat164]

Why do yanks gotta tweek everything?. Oh yeah, i forgot, yanks are the world experts in EVERYTHING.

[@MrSporksHands]

Because we can't BUY good crumpets over here so we have to attempt to make them. And I'm not a Yank, I'm Canadian. Have you considered decaf?

[@thailandajarn]

Grown man voice Big girl hands.

[@MrSporksHands]

My hands are soft and supple too. Even after years of hard labour at the keyboard. LOL How about radio voice and writer's hands?

[@thailandajarn]

Sounds better.

[@MrSporksHands]

You can do that but you'll want a nice even heat source and pan (likely not electric) or you'll get uneven cooking since you basically leave sitting still in the pan for most of the cook time. I've made them up to about eight inches but larger than that and they really didn't cook/brown evenly enough. I say experiment and work your way up to larger sizes in increments. Have fun!

[@HayleyJeffs]

Mr. Spork's Hands are gorgeous. They look so soft yet strong. Gives a girl ideas ;)

[@sonerila6987]

You lost me with your foreign measurements. You should prob. include US measurements since we are a big country here. Bye.

[@alexmonks2120]

Literally every single American has access to a weighing scales.. go and buy one. Why do you have to be so pissy?? Fuck right off

[@SuperficialGloworm]

Good thing there's so many other people in the world using metric who won't be offended by these measurements - and your scales have a grams function ;)

[@ellakisses]

94.7% of the world uses the metric system by population :)

[@HayleyJeffs]

Rude. Far more people around the world are using metric. How about asking for help in a less ugly entitled fashion? Being polite gets you a lot further in life. Also you’re using the Internet so google conversions, it’s really easy.

[@raphaelfyi]

MURICA