Traditional crumpets

MAKES 6

150ml milk

150ml water

200g strong white bread flour 1tsp salt

1tsp bicarbonate of soda 1tsp caster sugar

½tsp easy-bake dried yeast

1 Combine the milk and water in a pan to gently warm through, then set aside. In a large bowl, sieve the flour, then add the salt, bicarbonate of soda and sugar and make a well in the centre.

2 Add the yeast to the well, then slowly pour in the warmed liquid, whisking as you do so. Draw in the flour a little at a time until it has all been combined, and the batter is smooth and lump free.

3 Cover the bowl with clingfilm and leave to prove for at least 1 hour or until the batter has increased in volume and bubbles appear on the surface.

4 Place a mini non-stick frying pan (roughly 12cm in diameter) over a very low heat. Spoon some of the batter into the pan and gently dry fry for a few minutes, until holes appear and the top of the crumpet sets. Then remove from the pan, add more batter, and fry another crumpet. Continue until all of the batter has been used.

5 Once the crumpets have been cooked on the hob, they can be toasted under a grill (avoid putting them in a toaster, as the bottoms may burn). Spread with your favourite topping and enjoy hot.