As you heat them they rise, and more importantly the bubbles burst up through the surface and you get the lovely butter holding matrix that makes crumpets great. Unfortunately I think mine may have suffered from the cold snap we are having which may have rendered the yeast a bit sluggish. They came out a bit less holey than expected.
The other side effect of the cold snap is I've needed to have a good fire blazing. I'm lucky enough to own 2 toasting forks and the farmshop had some quality butter. It was pretty sucessful but I think next time I'll find somewhere warmer for the dough to rise.
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