This was my first attempt to make English muffins using crumpet rings. The recipe calls for making a stretchy overnight sponge, then stirring in a dissolved baking soda mixture to further activate the dough/batter. The crumpet rings are placed on a flat skillet and heated, then spritzed with oil and dusted with cornmeal. The batter goes into the rings and "bakes" on one side for 12-15 minutes, then the muffins are flipped and "baked" some more. They finish by cooling (the recipe says to cool for at least 30 minutes before eating -- these are not quick morning treats unless you bake ahead and toast in the morning!).
I found that the interior stayed somewhat doughy, so I might try a longer baking time on each side next time. They do have a creamy texture -- almost eggy, even though the sponge gets its richness from milk only.
And nom.
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