Place the flour in the bowl of your stand mixer (or roll up your sleeves and prepare for a lot of whisking!) and add the yeast.

Measure the cold milk into a large jug then pour over the boiling water.

Using the whisk attachment, start slowly but steadily dribbling in the milk and water and once fully incorporated, turn up the speed and let the batter whisk for at least 5 minutes. By hand this will take at least 10 minutes. You want lots of air bubbles.

Cover and leave to “prove” – well, in this case you wont see much of a rise more a lot more air bubbles and frothiness will form as the yeast goes to work.

Once ready, whisk in the salt and baking powder. Put a flat griddle pan or large heavy based frying pan on to heat up on medium high – give it several minutes to get hot as too cool a pan will lead to hole-free crumpets. Grease your crumpet rings and spray or brush on some oil to the griddle/pan, place the rings in to heat up too.

Make a test crumpet – pour in enough batter that it comes to no more than half an inch in depth up the crumpet ring. Cook until it become apparent the edges are cooking and becoming set and lots of bubbles are bursting on the surface leaving holes behind. If this does not happen, you need to whisk some more water into the batter. If the batter runs out underneath the ring, add some more flour – once you’ve made one, you’ll know how hot your pan needs to be, how runny your batter and roughly how long each crumpet takes to cook (around 5 minutes on the first side on my stove). Flip over to colour the top – this side will be quicker, around about a minute.

If you are happy with your batter, carry on as above cooking as many crumpets as you have rings for. Note, when you flip to do the second side, the ring may come off – no worries, the sides will be set and it will hold it’s shape nicely. Re-grease the pan and rings as needed.

Transfer to a rack as they cook. You could eat them hot off the griddle but I like to pop mine in the toaster for a few minutes and slather with good salted butter to serve.