ANYONE puzzled by the origins of the appreciative term ‘’nice bit of crumpet’’ then read on!

This classic British liquid bread was once cooked over an open fire on a cast-iron griddle and was hard and biscuity in texture.

It was not until the Victorian era that they become soft, spongy and fluffy as we know them today.

The characteristic holes came about by adding baking soda to the yeast fermentation.

Being a new invention of the day, these crumpets were often called ‘’a poor man’s food’’ as they were made by those who could not afford the metal rings needed to make the distinctive crumpet shape. Instead they would drop the batter freely on to the pan, at bit like the Welsh pikelets we often see today.

Crumpets are generally round in shape with small air pockets in them, but crumpets made in rings can come in other shapes and sizes like squares, bunnies, teddies and Christmas trees, and are cooked longer for a fuller flavour.

We love to moan about the weather, the queues of traffic on North Street and our tea being late on the table, but there are a few simple pleasures we hold very dear – you know, the things that spark joy in our hearts and fill us with true happiness.

A hot crumpet slavered with butter is a simple pleasure for most of us which we often rely on: it’s a national treasure in the morning, or beyond the traditional breakfast as a devouring filler after school, work or even a late-night supper snack.

So let’s bring a little bit of homemade crumpet back to our kitchens this wintertime: using just a few simple ingredients is all that is needed to make these delicious filling snacks.

But be warned, it’s the holes that make a good crumpet half decent, seeing the melting butter on top disappearing into its soft interior potholes, then adding a good dollop of jam on top.

Surely this makes the crumpet a serious, juicy little bun to pop in our toasters.

So, getting enough holes into a crumpet is the key, as flat crumpets have nowhere for the butter to sink into.

Make sure you beat the batter sufficiently, allow for that all important resting time, and don’t overfill the rings.

The rings can be made from scone cutters, small bake beans tins cut down, or even pouched egg rings if you don’t possess a metal set of crumpet rings.

Cook the crumpets very slowly over a low heat with a little oil, so that the bubbles have enough time to form and pop. When they do this, it means you’ve nailed it.

Oh, the joy of doing a simple task, bringing contentment, homely and warmth at the end of a prong.

I’m feeling a little peckish, I have my toasting fork in hand for a bit of serious fireside man-toasting with my mug of steaming tea in hand and butter dribbling down my chin, reminiscing of happy childhood Sunday afternoon teas watching Bully with my family!