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Crumpets

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Crumpets

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Crumpets

The toasted crumpet – lightly browned, piping-hot and sopping with molten butter – evokes flights of rapture all over the world. In cultures where the double chocolate muffin has swept all before it, the crumpet comes as an unadorned surprise. Its sugarless, eggless straightforwardness is like a culinary version of plain speaking, and though you can slather it all you like with jam, honey, Marmite or cheese spread, all it really asks is butter – and confound your low-fat substitutes. Yeast used in the mixture creates holes in the surface of it as it cooks, so that while it may look like a bathroom sponge with the sole of a slipper, it is uniquely equipped to absorb that knifeful of butter, which it does so steadfastly and without turning soggy. For the indispensable crumpet experience, toast on a fork over a blazing fire. Otherwise, ram them in the toaster, but be prepared to rescue them when they pop only half-up. More than tinned salmon or drizzle in June, hardly anything wafts the heartsick English expat more instantly back home.

Photo: Ted Davis

NOMINATION 978 OF 1160

Your comments

Toasted crumpets dripping with butter and honey or homemade strawberry jam are a veritable highlight of the English teatime ritual. In fact, I think I'll have one now...

Geoff


I absolutely adore the crumpet, but it must be tried with best butter and topped with baked beans, as an alternative to beans on toast. Iam certain you will be impressed
Simon Darby


I love 'em!
Richard


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My favourite Icon of England has to be the Cornish Pasty.

Ian Baldry

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