Crumpets with rarebit

Ingredients

For the crumpets
12g/½oz dried yeast
½ tsp sugar
500ml/17fl oz lukewarm water
225g/8oz strong bread flour
225g/8oz plain flour
¾ tsp cream of tartar
½ tsp salt
½ tsp bicarbonate of soda
140ml/5fl oz warm milk
2 tbsp oil, for frying
For the rarebit
200g/7oz cheddar cheese, grated
1 free-range egg
1 tbsp wholegrain mustard
1 tsp Worcestershire sauce, optional
salt and freshly ground black pepper

Method

1. For the crumpets, mix the yeast and sugar in a bowl with the water and leave to stand for ten minutes until foaming.
2. Sift both flours and the cream of tartar into a separate bowl. Add the yeast mixture and beat well for 2-3 minutes. Cover the bowl with cling film and leave for one hour.
3. Add the salt, mix and leave for another 20 minutes.
4. In a separate bowl, mix the bicarbonate of soda with the warm milk, then add the mixture to the crumpet batter. Spoon into well-greased 8cm/3in metal chefs' rings placed in a heated frying pan with a little oil. You will probably need to do this in batches, depending on how many rings you have.
5. Cook for 7-8 minutes, then remove the rings, flip over and cook for a further 2-3 minutes until golden-brown.
6. For the rarebit, preheat the grill to hot. Mix together the cheese, egg, mustard and Worcestershire sauce (if using), season with salt and freshly ground black pepper, and spoon onto the crumpets. Place under the grill until the cheese bubbles and melts. Serve hot.