Crumpets

Warm the milk and 120 ml water until just lukewarm, no hotter than 38°C. Dissolve the yeast and sugar in it and leave for 5–10 minutes, until a light foam forms on the surface.

Add the flour, salt and 15 g melted butter. Whisk or beat with a mixer for 2 minutes until you get a smooth, thick, lump-free batter.

Cover the bowl and leave the batter in a warm place for 45 minutes: it should rise noticeably and become bubbly.

Dissolve the baking soda in 30 ml water, stir the mixture into the batter and leave for another 20 minutes. Meanwhile, grease the insides of six crumpet rings, about 9 cm in diameter, with oil.

Heat a heavy frying pan over low heat to about 160°C, grease it with oil and set the rings in place. Fill each ring a little more than halfway with batter. Cover with a lid and cook for 8–12 minutes, until the surface dries out, the bubbles burst, and the bottom turns golden.

Carefully remove the rings with tongs, flip the crumpets with a spatula and cook for another 3–5 minutes until done. Repeat with the remaining batter, lightly greasing the pan with oil each time.

Serve the crumpets warm, spread with the remaining butter and topped with jam.