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By (user no longer on site)
over a year ago
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I've always called them Pikelets too - the real beauty is in how the holes allow your spread to penetrate deep into the fluffiness itself, so you get a really even bite of flavour each time  |
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By (user no longer on site)
over a year ago
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"crumpets!!!!....toasted on the flat side......branston and then a sharp cheddar.....grilled till bubbling and just starting to drip down the sides....mmmmmm  "
Nooooo, you have to toast crumpets on both sides and butter the side with the holes so the butter melts into them. SLUUUURP! |
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By (user no longer on site)
over a year ago
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Oh, definitely pikelets! But then, I'm from the Midlands myself originally, and that seems to be the local name for them, well certainly from Worcestershire across to Nottingham...
Lovely, with lashings of hot, melted butter that runs everywhere when you bite them, dripping down your neck - warm, sticky and somehow just so naughty...
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