| • | Add sugar into the warm milk and stir continually to dissolve.
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| • | Sprinkle yeast onto the milk-sugar mixture and keep it in a place for fifteen minutes.
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| • | Pour the flour-salt mixture into a bowl.
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| • | Add the yeast-milk mix into it and beat well; cover and leave until it has well risen.
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| • | Add the bicarbonate of soda into the left over milk and beat it into the batter; and keep it aside for thirty minutes.
|
| • | Melt a little lard in a heavy wok.
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| • | When you are sure that the fat is hot; put the metal rings into the pan and pour enough batter mixture to 3/4 fill of the each ring.
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| • | Cook continuously till the surface of each crumpet is dry.
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| • | When the dry stage comes, remove the crumpets from the metal moulds and cook briefly on the upper side.
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| • | Repeat the same process with each batter.
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| • | Serve. |
