Combine the flour and yeast in a large bowl. Mix the milk and hot water together. Make sure it’s not too hot or it can kill the yeast.

Make a well in the centre of the flour and pour in the milk mixture, while mixing all the time. Mix until well combined.

Cover the batter and leave in a warm place for an hour or until doubled in size.

Heat a frying pan (preferably non-stick) over medium heat, then grease the crumpet rings. Place the rings in the pan to heat gently, then very carefully, without deflating the batter, pop about 2 tablespoons in each egg-ring. Fry very gently until the top is set (about 6-7 minutes), then turn over and cook the other side. Make sure the top is set or it will get very messy, and try to keep the egg rings on when turning, it helps the crumpet keep its shape.