Heat ½ a pint of milk and 2 fl oz (55 ml) water together in a small saucepan until at body temperature, then pour into a jug, stir in a teaspoon of caster sugar a tablespoon of dried yeast and leave it in a warm place for 10-15 minutes.
Sift the flour and salt into a mixing bowl, make a well in the centre and pour it all in. Next use a wooden spoon to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes – by which time, the batter will have become light and frothy.
Grease the insides of some egg rings well, and grease a frying pan well before placing it over a medium heat. Arrange the rings in the frying pan and, when the pan is hot, spoon 1 tablespoon of the crumpet batter into each ring. Let them cook for 4 or 5 minutes: first tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes.
Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking your next batch of crumpets.
Serve the crumpets while still warm, generously smothered in the curd of your choice. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.