I never knew crumpets were so easy! Allow an hour or so for proving and they do take a few minutes to cook, so set a timer and go and do something else while the bubbles rise.

Makes 8-10
2 tsp dried yeast
1 tsp sugar
1/2 c non-dairy milk
1/2 c water
1 3/4 c flour (I used a mix of white and wholemeal spelt)
1/2 tsp salt
3/4 tsp baking soda
1/2 c lukewarm water

9 or 10cm egg/crumpet rings

Heat milk and water in a cup until lukewarm. Add yeast and sugar and mix. Leave for 10 minutes until frothy.

Combine flour and salt in a large bowl. Pour in yeast mixture and mix until a soft dough forms. Cover with a tea towel and leave in a warm place for around 40 min until doubled in size.

Mix baking soda with lukewarm water. Pour into the dough and whisk well until combined. Cover and leave in a warm place for another 30 minutes until you can see bubbles forming on the surface.

Grease your rings and drizzle some oil into a frying pan on low heat. Once heated pour about 1/3 c of batter into each ring and cook for 6-8 minutes, until bubbles appear on top and burst and edges are starting to set. Remove the rings, flip the crumpets and cook for a further 2 minutes until golden brown.

Serve with butter, honey, jam ... whatever you fancy!

Also excellent toasted the next day.