Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy.
If eating immediately, toast the tops under a hot grill until golden, then serve.
More tips for success, leave the crumpet batter somewhere warm in step 2, away from drafts, but dont be tempted to put it anywhere too hot, such as near a radiator, or the mixture might overheat and collapse.
Next, prove the batter for 20 more minutes.
They are so good, youll find yourself going back for more and more.
Heat the oven to 150C/130C fan/gas.