September 09, 2012
Crawford's Crumpets for Tea
We drank tea again yesterday with the Tilsons, and met the Smiths. I find all these little parties very pleasant. -Jane Austen to Cassandra April 18, 1811If you are traveling to the Jane Austen Festival in Bath this year, you simply must stop by the Jane Austen Centre's Award Winning Tea Room to sample their amazing selection of Regency delights. Just reading over the menu will have your mouth watering, but what selection will you choose? Will it be Tea with Mr. Darcy or the Austen's? Perhaps you prefer Lady Catherine's Proper Tea. Whatever you desire, be it sweet or savoury, you are sure to find it delicious and satisfying!

To make tea crumpets Beat two eggs very well, put them to a quart of warm milk and water, and a large spoonful of barm: beat in as much fine flour as will make them rather thicker than a common batter pudding, then make your bakestone very hot, and rub it with a little butter wrapped in a clean linen cloth, then pour a large spoonful of batter upon your stone, and let it run to the size of a tea-saucer; turn it, and when you want to use them roast them very crisp, and butter them. ---The Experienced English Housekeeper, Elizabeth Raffald, 1769If you are looking for a more modern take on this classic Tea Time staple, search no further than King Arthur Flour's, Butter's Best Friend: Crumpets.
Posted in: butter, cake, crumpets, Elizabeth Raffald, Experienced English Housekeeper, light, regency tea, side dishes, Snacks, tea, tea room