Gently heat 300ml of the milk until luke-warm. (You should be able to put your finger in it and not get burnt!)

Put the flour, cocoa powder, yeast and sugar in a bowl and stir in the milk slowly until you have a smooth batter (a bit like a pancake batter).

Cover the bowl and leave in a warm place to rise for 1hr-1hr 30 mins or until doubled in size and bubbly.

Add the salt (and a little more milk if the batter is very thick) and stir.

Lightly oil the insides of 4 x 9cm metal crumpet rings or metal cooks’ rings (sometimes called egg rings).

Put the rings into a large non-stick frying pan and place over a low-medium heat, add a little oil in the middle of each ring.

Spoon the batter into the rings until they are roughly half full.

Let the crumpets cook slowly for about 10-15 mins or until the bubbles have popped, the tops have set and the crumpets are pulling away from the sides of the rings.

Carefully take the rings out of the pan and transfer the crumpets to a baking sheet and place under the grill (See recipes notes on storing the crumpets).

In the meantime, repeat the process above with the remaining batter.

Once the crumpets have been toasted under the grill serve with your favourite toppings!