| 1 | Sift the flours and salty into a warm bowl. |
| 2 | Cream the yeast with the sugar. |
| 3 | Add the warmed milk and water, then the oil. |
| 4 | Stir into the flour to make a batter, and beat vigorously until smooth and elastic. |
| 5 | Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 ?hours). |
| 6 | Break it down by beating with a wooden spoon. |
| 7 | Cover and leave in a warm place to prove for another 30 minutes. |
| 8 | -- to cook the crumpets, heat and grease the bakestone lightly. |
| 9 | Grease 5 or 6 crumpet rings (3-3 ?inches) (or scone cutters) and put them on the bakestone to heat. |
| 10 | Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. |
| 11 | -- put ?inch deep of batter into each ring. |
| 12 | Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. |
| 13 | Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored. |
| 14 | If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. |
| 15 | Wipe, grease and heat the rings for each batch of crumpets. |
| 16 | If serving immediately, wrap the crumpets in a cloth and keep warm between batches. |
| 17 | Butter generously and serve at once. |
| 18 | If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes |
