Classic crumpets

In a large jug, sprinkle 2 tsp dried yeast over 1½ cups warm water. Cover. Set aside 5 mins until foamy. In a large bowl, sift 2 cups plain flour, 1 tbsp baking powder, sugar and salt. Beat yeast mixture with electric mixer until smooth yet sticky. Heat a lightly greased frying pan on medium. Add 4 lightly greased egg rings. Spoon batter into rings up sides. Reduce heat to low. Cook 8-10 mins until puffed with golden underside and surface is filled with holes. Remove egg rings. Turn crumpets over with a spatula. Cook 1-2 mins until golden. Transfer to a wire rack. Serve with softened butter and berry compote.