In a large bowl, whisk together the Strong White Bread Flour with the Instant Yeast, Caster Sugar and Salt so the dry ingredients are evenly distributed.
Warm the Milk and Water together until just lukewarm, then pour into the dry mix and whisk to a thick, smooth batter. Cover the bowl and leave in a warm place until the batter is bubbly and has risen noticeably (about 45–60 minutes).
Once the batter is aerated and bubbly, gently stir it down. In a small cup, dissolve the Bicarbonate of Soda in a tablespoon or two of warm water and fold this into the batter — this will react and create extra lift and the characteristic crumpet texture.
Heat a heavy non-stick frying pan or griddle over medium-low heat. Lightly brush the surface and any metal crumpet rings with Neutral Oil to prevent sticking.
Place greased rings on the pan and pour batter into each ring until about halfway up the sides. Cook slowly — do not increase the heat — until the tops are set and covered with holes and the undersides are golden (about 6–10 minutes). If the top is slow to set, cover the pan briefly to trap steam.
Carefully remove the rings and, if you prefer the top more set, flip the crumpets for 20–60 seconds to finish the other side. Transfer to a wire rack or warm plate and keep warm while you cook the rest.
Serve warm so the holes can soak up butter or your favorite toppings. Crumpets are best enjoyed fresh but can be toasted later for reheating.
