I used dried yeast, rather than quick yeast, so activated it in the milk with a teaspoon of sugar for a few minutes before mixing all the ingredients together, and kneading until I had a smooth dough.

Leave to rise for three quarters of an hour or so, and then roll out to about 1cm thickness.

I used fluted pastry cutters to cut 3? (7.5cm) circles (because that’s what I had), but think that the twisting motion when cutting slightly sealed the edges , so next time I’m going to try dividing the dough into 6 or 8 equal portions, rolling them into balls and then flattening the balls out into muffin shapes.

Place the muffins on a floured baking sheet and let them prove for half an hour.

To cook, heat a heavy frying pan – if you have a flat griddle use that – and cook them for five minutes on each side.

Once the frying pan was hot, it only needed a very low heat to keep at the right temperature to cook the muffins – about five minutes is perfect, as it allows them time to rise properly, but not so long that they dry out.

Once cooked, allow to cool and run a knife around the edge. Split in half and toast; perfect with lashings of butter and jam!