Add the flour to a bowl then add the yeast and sugar on one side, and the salt on the other side of the bowl.

Pour the milk into a pan and place over a medium heat. Let that warm up, using a spatula to stir the milk so it doesn’t catch on the bottom of the pan. Heat until the milk is warm but not hot (it shouldn’t simmer or boil).

Add the milk to the bowl and use a whisk or spoon to vigorously mix the batter. It will take a couple of minutes of mixing and you’re looking for a fairly smooth batter.

Cover the bowl with a clean tea towel and leave to rise, in a warm place, for 75-90 minutes, until the batter has risen and there are plenty of bubbles. Note: the top of your batter may form a skin making it hard to see bubbles, but if there are plenty of bubbles underneath this, you’re fine.

After the batter has risen place a large frying pan on large ring with a low heat (mine was on heat 4 out of 9). Add the butter to the pan and let that melt. Once melted, use a pastry brush to brush some butter on the inside of the crumpet ring then place the ring in the pan. Repeat with as many rings as you can fit in the pan.

Spoon around 2 scoops of the crumpet batter into the crumpet rings. The batter should fill half of the ring (don’t overfill).

Let the crumpets cook for 12 minutes. During the cooking process you should see bubbles form on the top of the crumpets (which you can pop, if you want a little extra entertainment) and after 12 minutes the top of the crumpet should look as though it has ‘set’ and not like raw batter anymore. At this point, remove the crumpet rings carefully then use a spatula to flip the crumpets and cook for 60-90 seconds on the other side until lightly browned.

Remove from the pan, let them cool slightly, then serve with butter, honey and flaky sea salt.