Requires 4 crumpet or egg poaching rings from your favourite kitchen store.

275ml milk
225g bread flour
1 tsp fine salt
7g sachet fast acting dried yeast
1⁄2 tsp sugar
Melted butteror cooking spray for greasing the rings
YIELD: Makes 10. Hands-on time 1 hour, oven time 8 min, plus resting
COURSE: Bread and Baking
CUISINE: British
  1. Heat the milk together with 55ml water in a small saucepan until just warm enough to put your finger in and hold it there for a few seconds.
  2. Meanwhile, put the flour, salt, yeast and sugar in a mixing bowl and make a well in the center. When the liquid is ready, pour it into the bowl, stirring with a metal spoon, to make a smooth batter. Don’t overbeat – stop as soon as it’s smooth.
  3. Cover the bowl with a clean tea towel and leave in a warm place, such as an oven on its lowest setting. Leave it to itself for 45 minutes. The batter will rise, forming bubbles, and become sticky.
  4. Brush the insides of the rings with some melted butter, or spray with cooking spray.
  5. Put a flat griddle pan or large heavy-based frying pan over a medium heat and brush with melted butter.
  6. Arrange as many rings as will fit and, when the butter is sizzling, spoon 3 tbsp of the batter into each ring.
  7. Turn down the heat to low and cook for 10 minutes until the crumpet tops are almost cooked, with just a hint of undercooked mixture – you’ll see bubbles form in the mixture, which will then burst. Remove the crumpet rings using a pot holder or towel to protect your fingers.
  8. Flip the crumpets with a spatula and cook for 2 minutes more.
  9. Set aside on a baking sheet. Re-grease the crumpet rings and repeat with remaining mixture.
  10. When all the crumpets are ready, put them in the oven for 3-6 minutes to make sure the insides are cooked. Eat straight away or cool, then toast to warm through.
  11. They taste terrific, hot out of the oven with butter and honey.