makes 10 | preparation 10 minutes, plus 1 hour rising |cooking 20 minutes

• 2 x 7 g (1⁄4 oz) sachets dry yeast

• 875 ml (30 fl oz/31⁄2 cups) milk, warmed to about 36°C (97°F), plus extra (optional)

• 450 g (1 lb/3 cups) plain (all-purpose) flour

• 1⁄2 teaspoon sea salt

• 1 tablespoon caster (superfine) sugar

• butter, for greasing, plus extra to serve

• honey or maple syrup, to serve

Dissolve the yeast in 60 ml (2 fl oz/1⁄4cup) of the warm milk in a small bowl.

Mix together the flour, salt and sugar in a large bowl.

Make a well in the flour and pour in the yeast mixture with the rest of the milk. Mix with a wooden spoon, starting in the middle and gradually drawing in the remaining flour as you mix, to form a batter. Add a little more warm milk, if needed. Set aside in a warm place for 45–60 minutes, or until a little frothy.

Heat a large frying pan over medium–high heat. Add a tiny knob of butter to grease the pan, and place heavily greased metal egg or crumpet rings, about 10 cm (4 in) diameter, 2 cm (3⁄4 in) deep, on the pan, allowing them to heat up.

Pour in about 125 ml (4 fl oz/1⁄2 cup) of batter, or enough to fill each ring. Cook for 3–4 minutes, or until bubbles form on the surface and the batter begins to set, then turn the rings over and cook for a further 2 minutes.

Alternatively, place under a hot grill (broiler) to cook the top. Serve with butter and honey.

This recipe appeared in my third book Margaret and Me (Murdoch Books), photo by Rob Palmer.