In addition to the previous proving phase, the baking soda is also what helps aerate the crumpets to give them their classic pores. It’s also the yeast and fermentation process that creates the characteristic flavor as well as the rise.

minutes (**the time will vary according to the kind of cooktop and cookware you're using and may take longer. We could say all the usual things about them being fluffy and outrageously delicious but just look at them. Stir through the honey, and beat until almost completely combined – don’t beat for too long or the butter will split. This is a very wet sponge of a dough, and for the bubbles to form properly the air needs less resistance to make it up to the surface (which results from a thinner, higher moisture content dough). A time of making the best of what is left from the feast, a smorgasbord of pig’s ears turned into silk purses and bouts of gentle invention.

To enjoy warm, place under a preheated moderate grill (1-2 minutes) or in the toaster until golden brown.

I always forget the exact time I leave my dough, and for crumpets with a short rise, it's important not to over-prove or you won't get those authentic tunnels.

If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Centuries ago they were made without yeast and were flatter and harder, more like pancakes (what is also a Welsh variation, bara piglydd, known as pikelets, likewise enjoyed throughout Australia and New Zealand). I make up a plate of fruit Santa hats consisting of a mix of strawberries on cocktail sticks with bannna fur trims and a marshmallow bobble, strawberries with fresh cream trims and grapes (even better if you can find the candy floss variety) with a raspberry hat.