Step 1

Heat your dairy free milk in the microwave for about 30-45 seconds, until lukewarm and it reaches around 39°C (I used a cooking thermometer to check this, if the milk is too hot the heat will kill the yeast).

Step 2

Add your yeast and caster sugar to your luke warm dairy free milk and mix until dissolved. Leave in a warm place for around 15 minutes until frothy (If the mixture doesn't froth this means your yeast hasn't been activated and the crumpets won't work, this may be because your yeast has been open too long or the milk is too hot/cold).

Step 3

Mix together your self raising flour, bicarbonate of soda and salt and then add to your frothy milk mixture. Whisk until lump free and then cover with cling film and leave in a warm place for 90 minutes (this step is important and if skipped will result in the crumpet not working).

Step 4

After 90 minutes, the batter should have thickened slightly and will be slightly frothy. Add 2 tbsp of luke warm water to the mixture and stir through, the mixture needs to be runny enough to pour into your frying pan and not too thick (you may need to add more luke warm water between batches if the mixture thickens up too much).

Step 5

Heat 1 tsp of oil in a frying pan on a medium heat. Grease your crumpet or egg rings with oil and then place in your frying pan. Pour around 2.5tbsp of your crumpet mixture into each egg ring (don't overfill your rings otherwise the crumpets won't cook through). Leave for 5-7 minutes without touching or moving the rings. Little bubbles should have formed on the surface.

Step 6

Remove your rings and flip your crumpet over, the bottom of the crumpet will be golden brown and crispy. Cook on the other side for an additonal 1-2 minutes.

Step 7

Serve warm with dairy free butter and jam.