Homemade crumpets

Put the milk in a pan over a low heat until just warmed through. Remove from the heat, then add the sugar and yeast, and leave to stand for 5 minutes to activate the yeast.

Put the flour, baking powder and ½ tsp of fine sea salt in a large bowl, then pour in the milk and whisk until it forms a smooth batter. Cover and leave to stand for around 30-45 minutes until foamy and bubbly. The bubbles the yeast creates ensures the crumpets will be light and airy.

Melt a little of the butter in a large lidded frying pan over a medium-high heat, swirling the pan so the butter coats the base. Lightly butter the crumpet rings and arrange them in the pan, then heat for 5 minutes so they get hot.

Spoon or ladle batter into the rings until three-quarters full.

Cook for 30 seconds, then reduce the heat to low, cover the pan with a lid and cook for 5-6 minutes or until lots of bubbles have appeared on the tops and the surfaces have set and are no longer wet. Carefully flip the crumpets and cook for 2-3 minutes more until browned and fully cooked through.

Remove the crumpets from the pan and gently remove the rings, then transfer to a wire rack to cool. Repeat with the remaining batter, heating the pan and rings first as before.

Toast the crumpets until golden, then spread with butter and serve warm.