Step 1

Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming – about 1, up to 2 hours.

Step 2

Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.

Step 3

Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3″x 1 ½” (8 X 3.75cm) approx. If you don’t have any pastry or crumpet rings then use a small, washed food can to the same measurements.

Step 4

Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.

Step 5

Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam.