English Muffins

The milk in English muffins makes them wonderfully soft in the middle, perfect for splitting and eating with butter and jam. Cooking them in the wood-fired oven gives a golden brown and crusty outside with a moist inner crumb; another bonus is they cook very quickly. Traditionally, they would be baked on a griddle and served as a tea-time favourite with jams or preserves and clotted cream, or you could toast them and serve them as part of eggs Benedict as a brunch dish.