crumpets with golden syrup

I am almost living off crumpets at the moment for breakfast and tea breaks – with this howling gale and rain crumpets seem to fill the right cosyness hole inside me.  I have been perfecting the art of toasting my crumpets just how I like them – a long session in the toaster to begin with, then a shorter session on the bagel setting just to crisp the top.

Some friends of ours (the same ones who suggested topping cheese on toast with chilli con carne) said they eat their crumpets with Marmite – a topping I’d never considered for a crumpet, thinking it only a carrier of sweet goodness.  Anyway, Mr Rigg like his with butter and jam, I’ve grown up with butter and golden syrup, and it got me thinking how other people like their crumpets.

crumpets with golden syrup

Do you like them really toasted and crisp on top, or soft and wobbly still?  Do you like lashings of salty butter or none at all?  Do you put so much of your chosen topping that it seeps all the way through and makes a puddle on the plate (this is my preferred method – otherwise why bother!)?  Do you have them sweet or savoury or both ways depending on how you’re feeling?  And have you tried Jamie Oliver’s version where he soaks them in beaten egg to make a crumpet version of eggy bread?

I’d love to know!  I have tried crumpets with homemade quince jelly, but I feel I need to expand from simply loads of butter and golden syrup, although it will still always be my favourite.

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