How to Make Crumpets + Lemon Curd
Get Ready For Your Tea Party!
Looking for an idea for your next bridal shower or baby shower? Have a tea party and make some crumpets and lemon curd! A tea party is the perfect way to send any afternoon but is sure to make your next party the talk of the town. If you don’t feel like putting in all that work for a DIY party in San Francisco, Stretchy Pants is here to help! We can come to your next event and run a cooking class that ends with high tea. Check out details on our Tea and treats page.
High Tea vs Afternoon Tea
First, let’s get our facts straight! Although both Afternoon Tea and High Tea are British traditions, they do have a slight difference. Both traditions include a variety of teas and snacks generally served on a 3-tier platter. Afternoon tea is usually served after 4 pm which is right after work for most people. The tradition usually features small sandwiches, scones, cakes and of course tea. It is meant to fill the time between lunch and late dinner. It came into fashion during the early 1900s. High tea also formed in the 1900s but it was for the rich who could afford the luxury of tea party at any time. High tea also has a much more elaborate spread of desserts and savory snacks. It’s usually served in more upscale locations compared to its counterpart. But no matter which type of tea party you pick, you will leave full and happy!
What is a Crumpet?
Ready to have your mind blown? A crumpet and an English muffin are basically the same things! Some may say that the crumpet uses milk and the English muffin does not but realistically many recipes vary. Others will say crumpets have a looser batter or don’t use yeast- again this really depends on the recipe. In the end, the key baking principles are the same, they both need to rise and have lots of air bubbles to get that fluffy look we all love.
What is Lemon Curd?
Once you have made your crumpets it’s time for the lemon curd. Because what is a muffin without some jam toppings? Lemon curd is a sweet and tangy spread, think lemonade in spreadable form. What makes it a curd and not a jam or jelly is the lack of actual fruit parts. Unlike jams or jellies, a curd only uses fruit juice (and maybe some fruit zest) that is boiled down. This makes for a very creamy texture. You can not only use the lemon curd on your crumpets for your next high tea party, but it can be used on waffles, pancakes and basically anything you would typically use jam for.
Check out this Video on How To Make Crumpets!
If you are a visual learner like us here at Stretchy Pants, here is a short cooking video on how to make crumpets for your next baby shower, bridal shower, or Sunday High Tea party.
- 2 cups milk, warm
- 2 teaspoons of sugar
- 3 tablespoons of active dry yeast
- 3 cups of all-purpose flour
- 3 teaspoons of kosher salt
- 2/3 cup water
- 1 1/2 teaspoon baking soda
- Mix warm milk, yeast, and sugar. Let it sit for 10 minutes. After 10 minutes, add water to the milk mixture.
- Mix flour, salt and baking soda in a large bowl and make a well in the dry mixture.
- Pour the milk mixture into the well slowly and use a fork to incorporate the wet and dry ingredients. Mix everything until it is lump free.
- Leave crumpet batter to sit in a warm location for an hour.
- Grab a stainless-steel round, a frying pan, and some butter. Butter the rings, warm up the pan, place the ring in the pan, and pour the batter halfway up the side.
- Let it sit until the top starts to bubble. Use tongs to remove the ring and flip the crumpet.
Tips + Tricks!
- Make sure to butter the crumpet rings really well. This is so they just slide out right before you need to flip.
- If the crumpets are getting too brown but are not cooking in the center, toss them in the oven for 5-7 minutes at 350 degrees.
- Don’t let your warm milk become hot milk. Keep the temperature at about 110 degrees. If the milk gets too hot it will kill the yeast.
- If you need to make it vegan or dairy-free just sub in almond milk.
Lemon Curd Recipe
- ½ cup of lemon juice
- 1 tablespoon of lemon zest
- 1 cup granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1 soft stick of butter, cut into pieces
- Juice and zest the lemons.
- Beat soft butter and sugar until smooth.
- Add eggs and yolks one at a time.
- Once smooth, add lemon juice and mix. The mixture will look curdled. This will change with heat.
- Place the mixture on the stove and stir until thick. DO NOT let it boil and keep it moving! When it is ready, the mixture should coat the spoon.
Tips + Tricks!
- Make sure the butter and sugar are very well incorporated before adding your egg yolks.
- Never let the mixture boil, this will cook the eggs and make your lemon curd extra chunky.
- Mistakes happen, so if you do boil it by accident, use a strainer to make sure you get those egg chunks out.
- The word Nappe in French cooking means to coat in an even layer. When you are looking at the back of the spoon, run your figure across the spoon. If the lemon curd does not drip it is done.
- Save some of the lemon zest to garnish your finished spread.
If you enjoyed this blog post, you might be interested in one of our awesome cooking classes! For more cooking tips and tricks for high tea check out the Stretchy Pants Tea and Treats class. We also offer food walks and custom events for your next office or holiday party.