In a large bowl add the flour and the salt.

Mix together the milk, sugar and yeast and then pour into the flour.

(Note if you are using dried yeast and not fast action yeast you will just need to let it sit in the warm milk and sugar mixture for 10 mins or so until it gets nice and frothy - and then you can add it)

Give it a good stir. Cover with clingfilm and leave in a warm place for an hour or so until it doubles in size.

Stir the warm water and bicarbonate of soda together and when the dough has doubled in size - add this to it. Give it a really good whisk to get rid of any lumps. Cover with cling film again and then leave for 30 -40 minutes until it’s good and bubbly.

Grease the crumpet rings - annoyingly this is one piece of kit you kind of do need to make crumpets but they aren’t expensive and you can get them here.

Place the greased rings on a cast iron pan - also greased - and allow to get nice and hot. The temperature is the only tricky thing in the recipe. You want it to be hot enough to cook the crumpets but not so hot that it burns their bottoms before the top has cooked - so medium heat - and trial and error but you will get the hang of it.

Pour batter in about half way and then be patient. It will take several minutes for the batter to cook and you need to watch for when the top looks like it’s beginning to set and the edges are pulling away. I like to then use tongs to remove the ring and then flip them over to cook for a minute on the other side.

If you flip too early, the batter will go everywhere and it will be a mess, so be patient.

Served smothered in butter (compulsory) and add jam if you like which sometimes I do, but I also love bovril so it’s normally necessary to have 2.

Enjoy!