These traditional British crumpets are pretty simple but seriously satisfying when you get them cooking... watching the bubbles form means you've nailed it!
Place your clean jam jar (if using) into an oven at 140°C for 20 minutes to sterilize, then allow to cool. Dump the fruit, sugar and water into a saucepan and bring to the boil, then simmer for 15 minutes. Leave to cool slightly, then transfer to the sterilised jam jar.
Put the flours, cream of tartar and yeast into a bowl. Pour the warm water on top and beat with a spoon, then cover with clingfilm and leave for about an about an hour.
Stir in the salt after an hour, cover and leave for another 15 minutes. Mix the bicarb of soda with the milk then stir into the batter until fully incorporated.
Heat a large frying pan over a medium heat and grease the inside of the rings. Fill the crumpet rings half way with batter and let it cook for 4-5 minutes until holes start to appear and the crumpet is almost set. Remove the hot ring with a tea towel or tongs and turn the bubbled side over for a few minutes until the bubbly side has also coloured.
Spread with butter and a dollop of the jam to eat immediately or reheat in a toaster later. makes 8 crumpets