Crumpets
10 fl oz (275 ml) milk
2 fl oz (55 ml) water
1 teaspoon caster sugar
1 tablespoon dried yeast
8oz (225g) strong plain flour
1 teaspoon salt
butter for greasing

A thick based frying pan & some egg cooking rings

heat milk & water til hand hot
pour into a jug & stir in sugar & yeast
leave in a warm place for 10-15 mins til there is a good frothy head on it

Meanwhile...
sift flour & salt in a mixing bowl, make a well in the centre
When yeast mix is frothy, pour it all in
Use a wooden spoon to work flour into the liquid gradually
Beat well at the end to make a perfectly smooth batter
Cover basin with a tea towel & leave to stand in a warm, place for about 45 mins
Batter will then be light & frothy

Grease insides of egg rings well
Grease frying pan
Put over a medium heat
Put rings into frying pan
When pan is hot spoon 1 tablespoon of batter into each ring
Cook for 4 or 5 minutes - first timy bubbles will appear & then suddenly burst leaving holes
With a spoon & fork remove rings & turn crumpets over
Cook on 2nd side for about 1 minute

Regrease & reheat rings & the pan before cooking next batch of crumpets

Can reheat them by toasting lightly on both sides