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1
Combine yeast, sugar and one cup of warm water into a mixing bowl. Cover with plastic wrap and stand in a warm place for about ten minutes. During this time the liquid should develop a foamy head, showing that the yeast is active.
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2
Sift flour, milk and salt into another bowl, and mix well. Make a well in the center of the flour; add the yeasty water and the rest of the warm water.
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3
Using a wooden spoon, mix to a thick batter. Cover with plastic wrap, and stand in a warm place until well risen and bubbly. This will take about an hour. The batter doesn't rise dramatically, but it does expand somewhat, and the mixture takes on gases, which are necessary in the cooking process.
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4
Combine the bicarbonate of soda and the extra water, and add this mix to the dough. MIX WELL. Then leave this mixture to stand, covered, in a warm place for a further 15 minutes.
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5
Preheat a heavy based fry pan to a low heat such that oils will not burn or smoke
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6
Spray oils also allow you to coat the crumpet rings as you are ready to cook. Place enough mixture into the center of each ring to come almost to the top of the ring. (The dough does rise during cooking, and this should be allowed for in the filling of the ring.) Cook for 4-8 minutes over medium heat, until bubbles appear over the entire surface, and the dough appears 'dry'.
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7
Remove the ring, turn the crumpet over and cook an additional 30 to 60 seconds to brown the top. Remove from the pan and cool on a cake rack.
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8
If you find that the bottom is too dark (politely referred to as burnt), you are cooking too quickly. Slow it down, relax, and try again. The worst thing that can happen is that you have to make another batch.
