Combine the flours, sugar and salt in a large mixing bowl and set to one side.
In a jug, mix together the milk and water and heat in the microwave until lukewarm. Add in the dried yeast, stir and leave to activate.
Once small bubbles start to form on the surface, pour the liquid mixture into the dry and whisk together until completely smooth.
Cover the bowl with cling film and leave in a warm place to prove for at least 15 minutes.
Once the batter has doubled in height and is very bubbly, whisk in the grated cheese and bicarbonate of soda to make the mixture smooth again.
Place a heavy bottom frying pan over a medium heat and grease with a light coating of butter.
Grease your pastry rings or cookie cutters with butter and place 3 in the pan (you can also do these one at a time if you only have one).
Spoon the batter into the rounds, filling half way and spreading to the edges.
Turn the heat to low and leave the crumpets to cook for 4-5 minutes before removing the rings with tongs. If the tops aren’t quite done enough after this time, flip them over for a few seconds to finish them off.
Remove from the pan and repeat until all of the batter has been used up. The bottoms will go a little dark, but this is normal.
Once all of your crumpets are made, you can reheat them light side down in a pan or in a toaster. Butter and top with fresh figs, shavings of cheddar and a drizzle of honey.