Lakeland Christmas Tree Crumpets, Pack of 6

Product Information

Iceland is yet to confirm the prices so keep your eyes peeled when you visit its stores later this year. Party favours and starters For the whipped honey butter: Put the butter in a bowl and beat with an electric hand mixer or wooden spoon until soft and pliable. Stir through the honey, and beat until almost completely combined – don’t beat for too long or the butter will split. Cover with cling film and store somewhere cool until needed.

When all the crumpets are ready, put them in the oven for 5-8 minutes to make sure the insides are cooked. Brush the insides of the rings with a little melted butter. Put a flat griddle pan or large heavy-based frying pan over a medium heat and brush with melted butter. Arrange as many rings as will fit and, when the butter is sizzling, spoon 3 tbsp of the batter into each ring. A little care is needed with these. They will burn if you cook them at too high a temperature because of the sugar in the mincemeat, so keep the heat low to moderate. They also puff up well during cooking, so don’t be too generous filling the rings.Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavor, for the best and most authentic homemade crumpets look no further! Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Step 1 In a large bowl mix the flours, sugar, yeast, baking powder and 1/2tsp fine salt to combine. Whisk in 400ml just-warm water to make a smooth batter. Cover and set aside for 30min, or until the there are lots of little bubbles on the surface. Step 4 Repeat cooking with remaining batter, re-greasing the pan and rings as needed. Serve warm from the pan with smoked salmon and scrambled eggs, if you like. Crumpets are lighter and spongier in texture both as a result of different ingredients/ratios as well as technique and the dual rising method that gives them a different texture, consistency and appearance (specifically the dozens of tiny holes that dot the top surface).

Different recipes recommend different times. The batter is ready after sitting for 30 minutes (crumpets in above pics were made after 30 min) but I have found that letting it rest a bit longer will give you an even higher rise and a lighter texture. In the pic below I let the batter sit for an additional 20 minutes. See the side-by-side pic for a comparison of height.

Simultaneously crispy, chewy and delicately spongy in texture with a wonderful depth of yeasty flavor, I can promise you – homemade crumpets are everything they’re chalked up to be! Continue below to our crumpet recipe learn how to make the BEST homemade crumpets EVER!