Singin' Hinnies - Northumbrian Tea-Time Griddle Cakes/Scones |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Served warm and oozing with butter, these fabulous fruity griddlecakes make a great treat for breakfast or afternoon tea. I remember my grandmother making these when I was little; she lived in a very old stone cottage in Northumberland, and made these on a huge cast iron black griddle, or girdle as they were also called! We used to eat them hot from the griddle, with butter – in front of a roaring wood fire during the winter months. Singin' hinnies are a type of fried fruit scone or griddle cake, so called as they 'sing' and sizzle whilst cooking. 'Hinny' is a Northern term for endearment used especially to children - my grandmother used to call me hinny . Similar to singin' hinnies are Northumbrian griddle cakes, also known as Gosforth gridies. If you are making them for a children’s party or at Christmas, put coins that have been briefly boiled, then wrapped in greaseproof paper, in the middle of some of the singin’ hinnies. Ingredients:
250 g flour |
1/8 teaspoon bicarbonate of soda |
1/8 teaspoon cream of tartar |
1/4 teaspoon salt |
60 g butter, at room temperature |
60 g lard or 60 g white vegetable fat |
85 g raisins |
milk, to bind |
fat or dripping, for the griddle |
knobs butter |
Directions:
1. Sift together the flour, raising powders and salt.
2. Rub in the butter and lard/vegetable fat, and then mix in the fruit.
3. Add enough milk to make a firm dough. Roll out, and then cut into rounds of about 3 or 6cm in diameter.
4. Grease the heated griddle (or a heavy frying pan or skillet) with lard or dripping thoroughly. Put on the cakes and turn them when the underneath is a nice mottled brown. Keep the singin' hinnies warm in the oven until they are all cooked.
5. Cut in half and put a big knob of butter in the middle. Serve immediately.
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