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1
Heat the milk and water together in a small saucepan till they are 'hand hot'.
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2
Then pour into a jug, stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it.
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3
Meanwhile, sift the flour and salt into a mixing bowl and make a well in the centre.
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4
When the yeast mixture is frothy, pour it all into the mixing bowl.
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5
Slowly work the flour into the liquid with a wooden spoon.
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6
Beat well at the end to make a perfectly smooth batter.
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7
Cover the mixing bowl with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy.
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8
When you're ready to cook, grease the insides of the cooking rings very well and add a little oil to your frying pan before placing it over a medium heat.
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9
When the pan is hot, arrange the rings in the frying pan and spoon 1 tablespoon of the batter into each ring.
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10
Let them cook for 4 or 5 minutes: first tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes.
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11
Now take a large spoon and fork, lift off the rings and turn the crumpets over.
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12
Cook on the second side for about 1 minute only.
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13
Re-grease and reheat the rings and pan before cooking the next batch.
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14
Serve the crumpets while still warm, generously buttered and topped with anything that takes your fancy.
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15
Strawberry jam or lemon curd are particularly good.
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16
If you are making your teatime treat in advance, then reheat them by toasting lightly on both sides before serving.
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17
(Bought crumpets need toasting on the highest setting of your toaster to give you a similar result).
