Cheese Crumpets from The Great Mouse Detective

What’s Up, Hungry People

There has been a mystery haunting me since childhood – and it’s about time I get on the case! One of my favorite movies growing up was The Great Mouse Detective. I’m certain this movie single-handedly sparked my love of true crime as an adult (and it had nothing to do with the fact that the antagonist’s cat was named Felicia, the first time I’d heard anyone other than myself with that name).

The Great Mouse Detective is an animated Disney film set in Victorian London. It follows Basil of Baker Street, a mouse detective inspired by Sherlock Holmes, along with his new friend Dr. Dawson and the daughter of a missing toymaker, Olivia Flaversham. They team up to solve the kidnapping of Olivia’s father, which leads them to the evil Professor Ratigan, who is plotting to take over the mouse world. With clever deductions and daring escapades, Basil and Dawson ultimately thwart Ratigan’s plan and rescue the toymaker before he builds a robot to replace the mouse Queen. The movie is a charming adventure full of suspense, humor, and heartwarming moments – and it holds up extremely well for a movie that came out in 1986.

Throughout the movie, Mrs. Judson’s cheese crumpets are mentioned – usually as a distraction to keep her out of the room while Basil performs science experiments in his living room – and they are finally seen when Olivia pockets a few to take with them on their adventure to find her father.

However, when we do finally get to see the crumpets, they certainly look more than muffins than how we Americans may envision a crumpet.

I have a few theories on why the name doesn’t match their appearance: the American animators either didn’t know what a crumpet actually looked like, or they thought that “crumpet” sounded more British than “cheese muffin,” so they drew it in a way that the American audience could recognize.

Nowadays, Disney likely would have animated a few different options in to appeal to international audiences, as Disney likes to do.

In my opinion, the closest thing to what the movie shows and what it may actually be is called a “popover” – or “Yorkshire pudding” for those reading from across the pond. A decidedly more British recipe than a regular cheese muffin, these popovers are based on a common pastry served in European countries.

Here’s What You Need

• Milk: Warmed to help create a smooth batter.
• Eggs: Room temperature for better mixing.
• Flour: Forms the base of the batter.
• Butter: Melted to mix into the batter and for greasing.
• Salt: Enhances the flavor.
• Cheddar Cheese: Adds a cheesy flavor to each bite.
• Butter for greasing: Ensures the popovers don’t stick.
• Clotted Cream: For serving, adds a rich and creamy finish.
• Apple Butter: For serving, adds a sweet and tangy contrast.

Let’s Cook

Preheat your oven to a scorching 450°F for at least an hour. Bring all your ingredients (eggs, butter, milk, etc.) to room temperature. Just before you start mixing, gently warm the milk over medium-low heat until it’s nice and warm. Melt the butter in the microwave for 15-30 seconds until it’s liquid.

It’s Elementary, Dear Dawson!

In a large bowl, use a hand mixer to beat the eggs until they’re pale and frothy. Then, mix in the warm milk, flour, salt, and melted butter until you have a thin, smooth, clump-free batter. Be sure to scrape down the sides of the bowl to incorporate all the flour. Alternatively, you can blend everything together in a blender for a foolproof batter.

Filling the Pan

Generously grease your popover pans with butter. Fill each cup about two-thirds full with batter. Quickly open the oven (don’t dawdle, we don’t want to lose heat!) and place the popover pan inside.

Baking Time

Bake at 450°F for 20 minutes to get that steam action going. Then, reduce the temperature to 350°F and bake for an additional 15 minutes until the popovers are puffed up and golden brown.

Finishing Touches

Once your popovers are done, take them out of the oven and, while they’re still hot, poke a hole in the top of each to release the steam trapped inside. Remove the popovers from the pan and let them cool for a few minutes on a cooling rack.

Tips for Perfectly Popping Popovers

• Preheat Properly: Make sure your oven is preheated to 450°F for at least one hour. A thoroughly preheated oven ensures the initial burst of heat needed to create steam and puff up the popovers.
• Use a Hot Pan: Place the popover pan in the oven while it’s preheating. Pouring the batter into a hot pan helps the popovers rise quickly.
• Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. Cold ingredients can prevent the batter from rising properly.
• Don’t Overfill: Fill each cup only about two-thirds full. Overfilling can prevent the popovers from expanding as needed.
• Avoid Opening the Oven Door: Resist the temptation to open the oven door while the popovers are baking. The heat and steam are crucial for them to rise. Opening the door can cause them to deflate.
• Create Extra Heat: If your popovers still aren’t popping, place an empty baking sheet on the rack above the popover pan. This can help push the heat down and create a hotter air pocket around the popovers.
• Check Your Oven Temperature: Use an oven thermometer to ensure your oven is reaching the correct temperature. An inaccurate oven can affect how well your popovers rise.
• Grease Generously: Make sure to generously grease the popover pan with butter. This not only prevents sticking but also helps the popovers rise properly.

After solving the case of Mrs. Judson’s cheese crumpets, you’ll feel like a true detective in the kitchen. These popovers bring a bit of Victorian London right to your table, and they’re easier to make than you might think. Whether you enjoy them with clotted cream or apple butter, they’re a tasty nod to the whimsical world of The Great Mouse Detective. Plus, they’re perfect for a fun movie night treat.

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