One wedding anniversary I’ll never forget. On a beautiful summer day, my husband and I set sail aboard the SS Princess Marguerite II, a 1948 Scottish-built steamship owned by the B.C. Steamship Company, taking tourists from Seattle, Washington to Victoria, BC, Canada. We didn’t partake of crumpets and tea while cruising at 23 knots on the 373-ft. ship, but we did enjoy exploring the elegant wood-paneled cabin and wide promenade decks.
And we remember the B.C. Steamship’s advertising jingle with a blast of the Princess Marguerite II’s whistle at the end!
Take a princess to sea
Have a crumpet and tea
Let’s go to Victoria
With Princess Marguerite . . .
I may not be able to invite you aboard the Princess Marguerite II, but I can share a crumpet recipe with you from my Tea & Crumpets cookbook by Margaret M. Johnson.
1/2 cup water, heated to 110°F
2 teaspoons sugar
1 envelope active dry yeast
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk, warmed
Butter, at room temperature
Strawberry or raspberry jam for serving
In a large bowl, combine the water, sugar, and yeast. Let the mixture sit for about 5 minutes or until foamy. Stir in the flour, salt, baking soda, and milk. Cover and leave in a warm place for about 30 minutes, or until the mixture has risen.
Butter a large nonstick skillet and place it over low heat. Generously butter 2 1/2-inch crumpet rings or biscuit cutters. Place the rings in the skillet and fill each halfway with batter. Cook over low heat for 10 minutes, or until small holes appear and the top has started to dry. Remove the rings, turn the crumpets over, and cook for 1 to 2 minutes, or until lightly browned. Repeat with the remaining batter. Serve warm or toasted with butter and jam.
How many of you have made crumpets? How does your recipe or method of making them differ? Please leave a comment to be entered in our Stitches Thru Time Writers weekly giveaway.
*NOTE: This article appeared first in Stitches Thru Time Writers.