Method

Pour the milk and water into a small pan and warm to just about blood heat. It shouldn’t be so hot you can’t put your finger in it. Put the flour into a large mixing bowl, stir in the salt, dried yeast and bicarbonate of soda, then pour in the warmed milk and water and mix thoroughly to a thick, sticky batter. Beat for a full minute with a wooden spoon or a flat whisk.

Cover the bowl with a cloth or clingfilm and set aside in a warm place for an hour and a half. The batter will rise to almost double the volume. Crumble the cheese into small pieces and finely chop the ham and set aside.

Warm a heavy-based frying pan or griddle over a moderate heat. Brush the crumpet rings with melted butter and place them on the surface of the pan or griddle. Make sure the heat is on low, then pour a sixth of the batter into each ring. Let it rise and cook for about 10 minutes, occasionally checking each base.

When the top of each one is almost firm to the touch, scatter over the cheese and chopped ham. Continue cooking for a minute or two, then run a knife around the edge of each one to release it from the ring.

Flip the crumpets over briefly so the cheese and ham start to colour a little. As soon as the top is golden brown, lift each from the pan with a palette knife and eat immediately.