Step one.
Preheat the oven to 100°C. You will be needing a lovely warm oven to promote the batter to get lovely and bubbly. A toasty oven will also help to keep your crumpets warm after they have been cooked.
Step two.
Pop the milk and water into a microwave-safe jug and warm for 30 seconds. Once warm, dd the sugar and yeast. Mix together and then leave in a warm place for 5 minutes or until frothy (meaning the yeast has activated).
Step three.
Sift the flour and salt into a mixing bowl and make a well in the centre. Pour the yeast mixture into the well and slowly incorporate the dry and wet ingredients together. Continue mixing until the batter is beautifully smooth.
Step four.
Place a tea towel over your mixing bowl and leave it in your warm oven - door slightly ajar - for 15 minutes or until the batter has become light and frothy.
Step five.
To cook the crumpets, grease up your egg rings with butter. Add a nob of butter to your frying pan and place it over medium heat. Once melted, place the egg rings in the pan and spoon 2 tablespoons of crumpet batter into each ring. Don't be tempted to overfill them as they will be stodgy in the middle and burnt on the bottom).
Step six.
Let the batter cook for 4-5 minutes, or until you see bubbles popping at the surface, leaving yummy crumpet holes. Then flip over and cook for less than a minute, just to seal them.
Step seven.
Pull your crumpets out of their rings, re-grease to cook your remaining batter.
Step eight.
Serve your crumpets straight from the warm oven (or toasted if eating later on) with butter and lashings of honey.
