Crumpies are my new delicious invention and are a cross between a crumpet and a Yorkshire pudding. They can be whizzed together quickly, then poured into a Yorkshire pudding mould and banged into the oven to get lovely and crisp on the top and bottom, and knotty, chewy and bubbly inside. They’re perfect with butter, or whatever other lovely condiments you’ve got hanging around the cupboard. My wife loves strawberry jam with hers, Daisy loves Marmite, Poppy loves a drizzle of honey, and personally I like a little scrambled egg with a blob of ketchup or brown sauce (or both) on the plate and, depending on how I feel, a little chilli sauce.
Preheat the oven to 170°C/325°F/gas 3 and grease a 12-hole muffin tin with some vegetable oil. Place all the other ingredients in a bowl with 2 teaspoons of sea salt and pour in 600ml of tepid water. The water needs to be warm enough to activate the yeast, but not so hot that it kills it.
Whisk everything together until you’ve got a loose batter that is just combined – this should only take a few seconds. Leave to stand for 10 minutes to let the yeast do its job. When the mixture is a spoonable, sticky consistency, but still quite wet, spoon it into the muffin tin. Fill each hole until it’s almost level with the top of the tin and cook for around 35 minutes, or until the crumpies are risen and golden. Remove to a wire rack for a few minutes to cool slightly, then serve while still warm with anything you fancy.
Here are a few ideas to get you started:
Jam and banana
A few slices of cooked ham
Some beautiful slices of cheese
Smoked salmon and a wedge of lemon
Sliced strawberries with cream or yoghurt
Some snapped up pieces of crispy bacon
A spoonful of quality jam
Sliced banana and runny honey
A spoonful of nutella
Ham and mustard
A poached egg
... but there are no rules!