I am not sure Jacob would have thought my first attempt at crumpets produced the best food, but there you go. I think my batter may have been too thick, and maybe the muffin rings were too small in diameter and too tall to cook them properly. I think I may ask the blacksmith if he can make me iron ones which are shorter and larger in circumference for another go. Mrs. Beeton does call for iron rings, but we only had these ones, made by our tinsmith, on hand.
2 1/4 cups flour, sifted
3 tsp dry active yeast
1 1/2 cups warm milk
1 tsp sugar (n.b. not in Beeton…added to help the yeast)
1/3 cup warm water
1 tsp salt
Combine flour, yeast, milk and sugar. Beat for 3-4 minutes to develop the holes in the batter. Let sit covered in a warm place for 20 minutes to an hour until doubled. Stir the salt into the water, then stir both into the batter. Add more warm water if necessary to make a thick batter. Let rest in a warm place again for 20 minutes. Bake in rings on a hot griddle for 5-7 minutes per side.