In a large bowl, combine the flour, sugar, salt, and dried active yeast. Make a well in the center.

Gradually whisk in the lukewarm milk and 200ml lukewarm water until you have a smooth batter, similar to a thick pancake batter. Cover the bowl with cling film and let it rest in a warm place for 60-90 minutes, or until bubbly and slightly risen. This is crucial for the signature crumpet texture.

In a small bowl, dissolve the bicarbonate of soda in 1 tablespoon of warm water. Stir this mixture into the rested crumpet batter. Mix gently until just combined; do not overmix, as this will knock out the air bubbles.

Heat a lightly oiled griddle or non-stick frying pan over medium-low heat. Grease crumpet rings (or metal cookie cutters) and place them on the hot griddle.

Pour about 1/4 cup of batter into each ring, filling it roughly one-third full. The batter will be thick.

Cook for 5-7 minutes, or until the top is full of bubbles that have burst and the edges look set. The surface should look dry.

Carefully remove the rings and flip the crumpets. Cook for another 1-2 minutes until golden brown on the bottom.

Transfer cooked crumpets to a wire rack. Repeat with the remaining batter. Serve warm with butter, jam, or honey.