Measure out your starter, flour, salt and water in a bowl and mix well. If you need a little extra water you can add it but only a small amount at a time. It should be runnier than normal bread dough but not too runny or watery.

Once mixed then add in your bi-carb soda and give it a mix around to incorporate it. Then leave to sit for about 30 minutes if your using none active discard it may need a bit longer. You will notice it become more bubbly and grow in size.

Once ready heat your pan on a low heat with your egg rings if using metal one as they need to heat a little. Before they get hot add a little butter around the inside rings so it doesn’t stick and just before baking add some on the pan in the circle too. They only need maybe 30 seconds to 1 min to heat up they don’t take long.

Pour your batter in the moulds in your pan. Only fill till about ½ way you don’t want to overfill these as you won’t get as many bubbles on top if you do.

Cook on the lower heat for about 4-5 minutes until you notice that the bubbles have popped and there is only a tiny bit of batter left on top uncooked. Flip it over and cook the top side which only takes about 1 minute it doesn’t need long. You can remove the moulds at this stage, but please be super careful as they are hot.

Continue until you have no batter left. Serve immediately or store in an airtight container. You can toast these in the toaster like normal crumpets too.