Heat milk in small saucepan over low heat.
Stir yeast & sugar into warm milk and let sit for 10 minutes.
In a large bowl, combine flour & salt.
Add yeast mixture to flour mixture, then knead until a thick dough is formed.
Cover with a tea towel and let rise in warm place for 1 hour.
Dissolve baking soda in warm water, then add to the dough and mix with a hand mixer. If you don’t have a hand mixer you can use a fork but this is a much messier / painstaking process.
Cover, and let rise for 30 minutes.
Grease crumpet / egg rings, then put them on a greased frying pan over medium heat.
Pour crumpet mix into rings, filling them just over halfway.
Cook for 5 minutes, or until top is covered in air bubbles.
Briefly flip crumpet to cook top. This should only take a few seconds, approximately 15. Ensure crumpet is cooked thoroughly, if still raw on top, cook an additional 30 seconds while flipped.
- Cooking multiple crumpets simultaneously saves a lot of time and prevents the pan from getting too hot. Use up to 4 crumpet rings on a pan at a time.
- You can add in toppings like chocolate chips or peanut butter powder for a twist on this classic.