In a large bowl, combine the milk, water, sugar and yeast and let sit for 5 minutes.

Add the flour and salt to the yeast mixture, then beat together with a large spoon until it is completely smooth, about 5 minutes. This was a similar consistency to a thick pancake batter.

Cover with a tea towel and leave in a warm place for 1 1/2 hours until risen and bubbly.

In a small bowl, dissolve the baking powder and baking soda in the 2 tablespoons of boiling water. Immediately stir this into the large bowl of batter (yes it will deflate, don’t worry!) until it is completely combined. Set aside for 15 minutes.

Meanwhile, use a pastry brush or baking paper to grease your egg or crumpet rings with oil. Lightly oil a large non-stick frying pan (or 2, if you have enough rings to use!) over medium heat. Place the ring molds in the pan, leaving some space between them.

Scoop spoonfuls of batter into the rings (I used just under 1/4 cup for mine). Cook until the surface of the batter looks ‘dry’ with quite a few holes in it (about 8 -10 minutes), and the underside is golden brown. Use a butter knife to loosen the crumpets from the rings, remove the rings with tongs and flip the crumpets with a spatula. Cook until golden brown on both sides and place on a wire rack.

Repeat with the remaining batter. You may have to re-oil the rings and pan between batches.

Serve hot from the pan or reheat in the toaster.

Strain the passionfruit pulp through a fine sieve, using a spoon to break up all the fibrous bits and get out as much liquid as you can. Reserve the liquid (which should be roughly 1/2 a cup) and 2 tablespoons of seeds (or no seeds if you prefer).

In a medium metal bowl, combine the passionfruit liquid and 2 tablespoons of seeds, lemon juice and sugar. Whisk in the eggs and egg yolks until the sugar has dissolved.

Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl is not touching the water) and add the cubed butter. Stir the mixture continuously, scraping around the sides and bottom of the bowl, until it starts to thicken (10-15 minutes).

As soon as it has thickened, pour the curd into a separate, cold bowl and stir occasionally until cooled.

Refrigerated in an airtight container or jar, this curd will keep for a couple of weeks.

Preheat oven to 180°. Spread out hazelnuts on a baking tray and roast for 5-10 minutes or until fragrant and the skins are beginning to blister/flake off. Leave to cool for 10 minutes and then rub the skins off - I find this easiest to do by putting them in the middle of a tea towel, bringing the edges in and then scrunching them together to force the skins off. Don’t worry about skins that don’t come off.

Roughly chop the hazelnuts (see picture). In a small bowl, stir together the chopped hazelnuts, caster sugar and flour.

Rub in the butter with your fingers until crumbly.

Line the baking tray with a piece of baking paper, spread out the hazelnut crumb on the baking tray and place in the oven for about 10 minutes or until golden. Stir after five minutes to ensure even cooking.