• In a container (I use a glass measuring cup), add 50 ml warm water and instant dry yeast. Give it a bit of stir and let rest for about 5 minutes.
• Add flour, salt and 200 ml warm water to a medium sized bowl. Whisk vigorously to get the mixture a bit bubbly. I whisk for about 3 minutes.
• Add sugar, baking powder and yeast mixture to the bowl and whisk for another minute or until all the ingredients are fully incorporated.
• Cover the bowl and allow the batter to rest in a warm spot for approx. 30 minutes. It won't expand a lot during this time but you will see some rise and bubbles.

Baking the crumpets

• Place a lightly greased crumpet ring (or suitable substitution - see note) in the centre of a non-stick frying pan and heat over medium high heat.
• Give the batter a gentle stir to remove any large air bubbles.
• Spoon enough batter into your crumpet ring so that the batter is just under half way up the ring. The batter will expand. If you use too much batter, the crumpet will be thick and take a long time to cook resulting in a very dark bottom.
• Bake for approximately 5 minutes. You will see bubbles and the batter will bake. If after 5 minutes, it's still a little wet on the top, you can flip over and bake for a few seconds.
• Repeat this process for the remaining batter.
• Cool and when it's time to eat, toast the crumpet and cover with whatever you want to seep into the tiny holes.