Add the sugar and yeast to the warm water, mix well and allow the yeast to activate for 10 minutes until it foams up. If there is no activity after 10 minutes, your yeast is dead, and needs replacing.

Add the now-active yeast mixture to a bowl. Sift in the flour, salt and baking powder.

Mix vigorously with a whisk until your arm aches (at least 5 mins) to create your crumpet batter.

Cover mixing bowl and put into a warm place for 45 minutes.

Add the olive oil and soft butter to a bowl.

Using a pastry brush, coat the inside of one of the rings with the butter and oil mixture.

Place the ring into the hot pan and ladle the crumpet batter into the hot ring to about halfway up.

Do the same for 3 more rings, don’t overcrowd the pan, you need space to move the rings around.

It is very important to keep the temperature correct and constant at 190°C , any hotter the bottoms will burn before the tops are cooked.

After 5 minutes the classic crumpet bubbles will start to appear from the edges of the crumpets. Once the mixture has dried out around the edges, use your oven mitts to lift off the rings.

Once you see that the middles are less gooey, you can carefully turn them over for a few seconds to brown off the tops.

Once golden brown, remove from the pan and onto a wire rack to cool.

Once completely cool, you can freeze these or keep them in your fridge until needed.

To serve these crumpets, toast them for 3 minutes, serve with butter and jam whilst still piping hot.