1. Combine the milk and water in a small saucepan over a medium-low heat until just warm. 
2. Mix the flour, salt, yeast and sugar in a mixing bowl. Make a well in the centre and gradually stir in the milk mixture until just incorporated. 
3. Cover with a clean tea towel and leave to rise in a warm spot for about one hour until bubbles form in the batter and it has doubled in volume. 
4. Melt some butter in a heavy based frying pan over a medium heat and brush some butter onto the insides of three cooking rings, or large biscuit cutters.
5. Place the rings into the pan and add about 1½ tablespoons of batter into each ring. Cook for a few minutes until bubbles form on the top and the bottom is golden brown.
6. Remove the rings and flip the crumpets to brown on the other side. Serve warm with butter.

Serving Suggestions

• Top with Fruitfield Jam
• Drizzle with Rowse Honey
• Serve with fresh fruit and a dollop of crème fraîche