Preparation method

1. Warm the milk gently.
2. Measure out the flours and yeast into a bowl. Pour the milk and water over, and whisk until smooth. It will be the consistency of single cream.
3. Cover with cling film and leave to rest at room temperature for 1-2 hours, until lots of bubbles have formed on the surface.
4. In the meantime, preheat the oven to 200°C. Place the tomatoes (on the vine) on a lined baking tray, sprinkle with sea salt and place in the oven for 10 minutes, until they have burst. Leave to one side. Turn the oven down to 160°C.
5. Whisk the salt and the baking powder into the batter.
6. Heat a heavy frying pan over a medium-high heat. Add two tablespoons of oil to heat.
7. Take an oiled 9cm/3.5in pastry ring (you will need 2-4) and pour a ladle of batter into it.
8. After five minutes or so, when the surface is just set and bubbles are formed, remove the ring and flip it over.
9. Cook the other side for 2-3 minutes, until golden.
10. Repeat with the remaining batter in batches. This should make 4-5. (Sometimes the first one is a dud). Set aside on a wire rack.
11. Add the vegetable oil to a large frying pan. Heat until medium-hot. Add the gammon steaks and cook for 1-2 minutes on the first side. Flip over and fry for one minute. Spread the tops with mustard and then maple syrup. Slide out of the pan.
12. Use an 8cm/3.2in cookie cutter to cut out four pieces from the gammon steaks. Keep warm on a baking tray in the oven while you make the eggs.
13. Oil the pastry rings once again. Heat more oil in the pan, crack the eggs into the rings, and fry the eggs inside the rings for 2-3 minutes, until the white has set.
14. To assemble, lay the potato crumpet on the plate, add the gammon slice and the fried egg, and drape the vine tomatoes over the top.