Ingredients

• 3 Cups Milk
• 7g Dry Yeast
• 1 Tbsp Caster Sugar
• 30g Unsalted Butter
• 3 2/3 Cups Plain Flour
• 1 tsp Baking Powder
• 1 tsp Salt

Method

1. Place the milk in a saucepan over low heat and warm it gently until it reaches the same temperature as your finger.  Be careful not to overheat it, as it may kill the yeast.
   
   
2. In a small bowl, combine 2 tablespoons of the warm milk with the yeast and stir to mix.  Add the sugar and butter to the remaining milk in the saucepan and stir until the sugar is dissolved and the butter is melted.
   
   
3. In a large bowl, combine the flour, baking powder, and salt.  Stir in the milk mixture, followed by the yeast mixture, until a smooth batter forms.
   
   
4. Cover the bowl and let it stand in a warm place for 60 to 90 minutes, or until the batter becomes bubbly and can be poured slowly.  Transfer the batter to a large jug.
   
   
5. Grease the eggs rings and a griddle or a large, heavy-based frying pan.  Place the rings in the pan over medium heat.  Once the rings are hot, pour the batter into each ring, filling them about two-thirds of the way up.  Remember that the batter will rise, so avoid overfilling the rings.
   
   
6. Cook the crumpets for approximately 6-7 minutes, or until the tops develop a few holes and start to dry out.  Be cautious not to let the base get too dark.  Adjust the heat to a lower setting if needed, but not too low, as the bubbles may not form as well.
   
   
7. Remove the egg rings and carefully flip the crumpets over.  Cook for an additional 2-3 minutes, or until the base turns golden brown.
   
   
8. While the crumpets are still hot, spread butter on top of them.  Serve immediately or toast them later for an extra delicious treat.

Note: It's ideal to use proper crumpet rings for these, but egg rings will work just fine too - they are just smaller, so it'll take you longer to cook the crumpets.