In a jug, combine the warm milk, warm water, and caster sugar. Sprinkle the dried yeast over the surface, stir lightly, and leave for about 10 minutes until frothy. This step ensures the yeast is active and will create the airy bubbles crumpets are known for.

Place the flour and salt into a large mixing bowl. Pour in the yeast mixture gradually, whisking until you have a smooth, thick batter. The batter should resemble thick cream with no lumps. Cover the bowl with a cloth and let it rest in a warm spot for 1 hour until doubled in size.

After resting, mix the bicarbonate of soda with 2 tbsp warm water and stir it into the risen batter. This encourages more bubbles and ensures the crumpets form their classic holes on top. Leave to rest for another 20 minutes.

Lightly grease a heavy non-stick frying pan or griddle and place it over medium to low heat. Also, grease metal crumpet rings with butter or oil to prevent sticking. Place the rings on the hot pan to warm slightly before adding the batter.

Spoon batter into each ring until about half full. Cook gently for 7 to 10 minutes without moving them. Small holes should appear on the surface as the batter sets. If the top still looks wet, continue cooking until nearly set.

Once the tops are almost firm, carefully lift off the rings with tongs or a cloth. If they stick, run a knife gently around the inside of the ring. This allows the crumpets to cook more evenly as they finish setting.

Turn the crumpets over carefully and cook for another 1 to 2 minutes until lightly golden on the other side. The base should be crisp while the top remains soft and spongy. Transfer to a wire rack to cool slightly.

Grease the rings again and repeat the process with the remaining batter. Keep cooked crumpets warm by covering them with a clean towel or placing them in a very low oven.

Enjoy the crumpets warm, split open or whole, spread generously with butter so it melts into the holes. They pair beautifully with jam, marmalade, or even savoury toppings like cheese. Present on a warm plate for the full teatime experience.