Crumpets with honey ricotta

Combine yeast and sugar in a bowl. Pour in milk and water, and stir until yeast dissolves. Cover with plastic wrap and set aside in a warm, draught-free place for 10 minutes or until frothy.

Combine flour and salt in a bowl. Make a well in the centre. Add the yeast mixture and stir until well combined. Cover with plastic wrap and set aside in a warm, draught-free place to prove for 1 hour or until doubled in size.

Combine extra water and bicarbonate of soda in a jug. Use a balloon whisk to beat crumpet mixture until it deflates. Gradually add water mixture, beating well between additions, until combined and smooth. Cover with plastic wrap and set aside for 30 minutes to rest.

Brush a non-stick frying pan with oil to grease. Brush four 7.5cm-diameter egg rings with oil to grease. Place egg rings in frying pan over low heat. Pour 60ml (Å0Ü4 cup) of batter into each ring. Cook for 6-7 minutes or until bubbles appear on surface, base is golden and the top is set. Transfer to a wire rack and remove egg rings. Repeat, in 3 more batches, with remaining batter, greasing and reheating pan and egg rings between batches.

Lightly toast crumpets and place on serving plates. Spread with ricotta and drizzle with honey. Serve immediately.