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Soggy middled crumpets...help?

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Lorinel's picture
Lorinel

Soggy middled crumpets...help?

Hi everyone,

Googling around for help with crumpets led me to this amazing site - I can already see so many recipes and hints to bookmark and read later, I've just recently gotten into breadmaking and am having loads of fun with it so far.

I'm hoping to get some ideas as to why my crumpets aren't turning out like..well...crumpets! I know it's technically not a bread, but the recipe I have uses yeast, so thought someone might be able to shed some light.

My crumpets, no matter what I've tried, are coming out soggy and stodgy in the middle. I've tried gradually moistening the batter with a teaspoon of water each time until I've got quite a runny batter...no joy. I've tried gradually thickening the batter with a teaspoon of flour each time, all that resulted in was a soggy-middled crumpet with no holes on the top. I've tried cooking them longer and longer (thinking I was undercooking them), still no joy. In fact, one crumpet that I cooked for double the time it said in the recipe came out looking almost raw in the middle!

I've tried cooking them without the crumpet ring too to test if I was using too much batter, still no joy! Apart from the thick batter version, they've all come out *looking* like crumpets, until you bite into one.

Can anyone help? *fingers crossed*

Joanne

PMcCool's picture
PMcCool

On a griddle?  At what temperature?  My experience lies with pancakes and English muffins which are not the same as a crumpet, but share characteristics and cooking schemes.  I know that if the griddle is too hot, the pancake or muffin will brown too rapidly, leaving the middle undercooked.  Not sure if this describes your situation.

Paul

Lorinel's picture
Lorinel

Thank you for the reply :-)

I'm cooking them in a sturdy frying pan at the moment, on a low-medium heat. I don't think it's too hot, the gas ring is only on about 1/4 of the way.

Been pondering it today and I'm wondering if it's the recipe, so going to try a different recipe tomorrow and see what happens. Fingers crossed!!

PaddyL's picture
PaddyL

Are you using baking soda in your recipe?

Lorinel's picture
Lorinel

Yes the recipe asked for baking powder, could that be the cause?

PaddyL's picture
PaddyL

It's baking SODA that gives you the holes and should give extra lift to your crumpets.

Lorinel's picture
Lorinel

My bad! Was pretty tired when I wrote that. I meant bicarbonate of soda, sorry about that!

Yes, I've been using bicarbonate of soda, not baking powder. 

ananda's picture
ananda

Hi Lorinel,

I posted a totally reliable formula for crumpets here: http://www.thefreshloaf.com/node/15953/crumpets-and-muffins

If you follow this and still have problems, then I'm with Paul, and think they are just not cooked through.

Best wishes

Andy

Lorinel's picture
Lorinel

Hi Andy,

Thanks so much for the link, and the formula. The recipe I've been using is a lot more hydrated than that - so I'll give yours a try and see how I get on :)

Lorinel's picture
Lorinel

So, I tried a different crumpet recipe tonight. And I'm getting similar results to before.

One thing I've noticed is that the longer I cook them, the soggier the middles are! I even tried popping them in the oven after cooking to keep them cooking through, and these were awful. Does anyone know what would cause that to happen?

I think I'm not destined for crumpetdom haha! 

FlourChild's picture
FlourChild

Perhaps set up two fry pans, one on lower heat than you are using now and one that is hotter.  Fry up two crumpets and see which is headed in the right direction. Did you try Andy's recipe?  He is a pro, so when he says it is good/foolproof, it is.

Lorinel's picture
Lorinel

Excellent idea!

Thank you for that. I'm going to try again tonight so I will give that a go :)

BakingBetty's picture
BakingBetty

hi perplexed. I've recently been trying to perfect the crumpet. After a couple of failed attempts (I ended up with exactly the same crumpets as you) I have now got a reliable technique. First, the batter has to be thick rather than thin. Then the griddle has to be warm enough to gently fry an egg (I have an electric hob 1-9 and I use 3). The crumpet rings really help cook the sides so I would leave them on. They take 10mins per crumpet (one mean scoop of batter, you might be putting too much in) but I always have four on the go. The bases get very brown but not burnt. I only flip them once the top is properly set. The problem I found is if the temperature is too low, the base cooks and hardens which then stops the heat from rising to cook the centre of the crumpet. At least, that's what I figured was going on.

Lorinel's picture
Lorinel

Hi BakingBetty

Thanks for your reply, glad I'm not the only one that's been struggling with them. I'm going to try again tonight with two pans, turning one up slightly and the other down, to see how it goes. I've a gas hob and I've had it turned to about 1/4 so didn't suspect the temp at first.

My other suspicion is the method - in the cookbook I have it advises to let the batter rise, until it starts to fall again. I thought it sounded odd but it was in the recipe so thought no more of it. But all the other methods I've looked at online just advise to let it double in size.

Going to give Andy's recipe above a go tonight, wish me luck :)

Lorinel's picture
Lorinel

Well Andy's recipe did the trick! Made some quite nice crumpets tonight, I still need more practice though. So thank you all, especially Andy the King of crumpets, for all your help and suggestions :-)

 

 

FlourChild's picture
FlourChild

They look great, congratulation!

alfiepork's picture
alfiepork

First batch from old English cook book.  Mix was runny and I got soggy middle, burnt bottom (using pan over gas) and raw top, no holes.  

I dug out the electric griddle.  Griddle has 1-5 temps

Second batch from lots of reviews on internet - mix firm, nice bottoms, soggy middle and set top, like a skin formed but still slightly runny underneath, no holes, flipped 15 mins and binned at 20 mins.  Griddle on 3. 

Followed Andy's recipe.  Followed to the letter - Griddle on 3, quartered recipe and doubled checked right amounts had enough for 6 crumpets. 

So why have they gone wrong again.  What I am doing wrong or just not doing right?  What else can I try? 

Batch 3 - nice bottom, no holes, bubbles that pop and then refill themselves.  10 mins a skin formed on top that stays slightly running underneath.  I had to leave for another 5 mins (all timed)  and flipped, left for 5min and no holes, flat top, and when you you rip them open they are like putty in the centre that you can mould with your fingers.  

I am using powdered yeast as unable to get fresh so used one packet that has 7g for 125g flour. 

I have checked it is strong flour and I have just got bought a new packet if bicarb of soda to see if that could be the problem

What else please????