I am a very experienced baker and my husband loves crumpets, but I cannot get my crumpets to cook through. No matter how long they cook they still have a slight doughy texture (or at least doughier than a crumpet should be). They look exactly as they should but they are just consistently underdone. Any suggestions? I'm not sure what the interior of a crumpet "should" be, Hillary; all the ones I've had have been very moist, almost doughy, in the center. You could try making them less thick; or you could try baking them once they're fried; put them in a pan, covered (so they don't get any browner), and bake for awhile? Just a thought... PJH

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