Mrs Simkins’ Cheesey Crumpets
When it’s cold and wintry outside, there is nothing like snuggling up in the warm with a pot of tea and a plate of hot buttered crumpets. Although strawberry jam has to be the undisputed top topper for crumpets, it’s good to have some savoury options and a full flavoured Cheddar cheese is wonderful, particularly if it is melting or oozing in some way.
Try these 2 cheesy choices to serve with a pot of your favourite Clipper brew.
Cheddar Cheese Spread
This is fantastic on toasted crumpets or hot buttered toast: it’s similar to the Cheddar cheese spread in a rectangular tub that suddenly disappeared from the shops a few years back. You can whiz it up in a food processor or mini-chopper: there’s no need for extra seasoning, the beautiful flavour of the cheese speaks for itself.
Makes enough to fill a medium ramekin
- 110g (4oz) well-flavoured Cheddar cheese, grated
- 1 tablespoon semi-skimmed milk
- 4 teaspoons vegetable or sunflower oil
Whiz the cheese in the processor with the milk briefly. Add a teaspoon of oil and whiz again. Add the rest of the oil and whiz until smooth.
Cheesy Chilli Crumpets
Toast the crumpets and butter lightly. Arrange some grated Cheddar cheese carefully on top and add a thin slice or two of red chilli: fresh or from a jar. Put under a hot grill until golden and bubbling and the chilli is very slightly charred. Eat immediately.
Toasters and Crumpets
It’s better to toast crumpets under the grill: they are tricky to get right in a toaster as the bottoms need to be toasted for longer than the tops in order to achieve perfect crispness top and bottom. You can always warm them up again briefly in the toaster if they start to go cold. When choosing crumpets, thicker is better: thicker crumpets offer a better contrast between crispy tops and bottoms and soft and steamy middles.
Use actual butter if you possibly can, nothing beats it for flavour: if it’s too hard, soften slightly in the microwave on High for 10-20 seconds.