How To make Singing Hinnies
4 c Flour
2 ts Sugar
1 ts Baking soda
2 ts Cream of tartar
1 pn -salt
1/4 c Lard
1/4 c Margarine
1 1/4 c Currants or currants and
-sultanas mixed 2 tb Milk;or enough to make
-stiff dough These are hotcakes from the isle of Cape Breton in Nova Scotia. Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I would use shortening) and margarine. Add currants and milk to make dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased griddle or lightly greased electric pan set on low, until brown. Turn and cook on the other side. Split and spread with butter and jam.
How To make Singing Hinnies's Videos
Making SCONES at The Last Homely House, Mary Berry Recipe (The QUEEN of CAKES!)
There is so much written about these very English treats, and so much of it is contentious! Starting with how to pronounce it! Scone rhymes with GONE and not with BONE just to clear that up.
I used Mary Berry's recipe - The Queen of Cakes - why would you look any further? Here is the link
I will not be able to sit outside with afternoon tea for very much longer - this this probably the last time! And John DID call by on his way home so I got to share them with him and Anna.
Over on Patreon I am getting on with the next ALONG which I am loving as I am making decisions about the design as I progress each week. You'll find cooking, sewing and much chatting over there too - so check the link if you are curious to know more.
I will be talking about the shop update soon, meantime there are always books, cards, Bird Kits, and virtual tutorials here
One person from the mailing list will win the monthly prize draw, so hop over there and sign up for the chance to win!
If you make these scones, tag #LHHLGS over on instagram for me to see!
Take care
Love
Kate
xxx
North East Recipes Starring David Hopper - Episode 2 - Peas Pudding
This is a series of informatively-silly films we made for an exhibition in the Word, South Shields, starring David Hopper and Ashleigh Hamilton as they explore some of North East England's most iconic regional-recipes.
In Episode 2, David is served up a batch of Peas Pudding.
Cumbrian Kitchen with Country Puddings for Easter
On todays Cumbrian Kitchen Show its all about sweets and chocolate giving you ideas for Mothers Days and Easter treats. Our host chef Jon Fell is joined by Lynne from Country Puddings near Penrith countrypuddings.co.uk who started the company in 2000 from her farmhouse kitchen to supplement the farm income. Today Country Puddings is a strong thriving business thanks to Lynne's culinary skills. You can find her delicious puddings across the UK in farm shops and even Selfridges, Windsor Farm Shop and other prestigious stores.
Lynne tells us that they have already started making their Christmas Puddings!
On the show we also feature delicious chocolate from Cockermouth Sweet Shop. cockermouthsweetieshop.co.uk
Episode 67: Finding Joy | #the100dayproject | Rain | Baking
Thanks for dropping by to visit me in my mousiemakes podcast! Today is just a relaxing chit-chat about my 100-day project #the100dayproject plus some simple pleasures: the rain, some bullet journalling and a bit of baking!
Time stamps:
00:00 Intro
00:14 Welcome
01:05 100-day project - the first six days
07:56 Raindrops and puddles
09:59 Bullet journalling chat
15:48 Bullet journal quotes
24:28 Baking Singin' Hinnies
Piano:
Intro and Outro: To a Wild Rose by MacDowell
Tranquil Flow - an improvisation by me
The Rowan Tree - traditional
Things I mentioned today:
Crocheted leaf pattern can be found here:
Singin' Hinnies Recipe
Ingredients:
300g (12oz) self-raising flour
50g (2oz) ground rice
1 tsp salt
25g (1oz) lard
50g (2oz) sugar
75g (3oz) currants
250ml (half pint) milk (you may not need all of it!)
Method:
1. Mix flour, ground rice and salt.
2. Rub the lard into the flour mixture.
3. Add sugar and currants.
4. Add milk, a bit at a time, until you have formed a soft dough.
5. Roll or press into a circle, about 1.5 cm (half inch) thick, and cut into triangles.
6. Place scones over a lowish heat, on a hot girdle (griddle), and cook for 3-4 minutes on each side.
7. Eat warm or cold - great with jam!
Where you can find me:
Full mousiemakes podcast playlist:
Full 'Gentle Words' poetry podcast playlist:
My @mousiemakespod instagram:
My mousiemakes website:
The Geordie Vegan Chef Intro
This is the Pilot Intro Teaser to the Geordie Vegan Chef show Coming soon with recipes, hits, tips and lots of humor.
STIR UP SOME ORKNEY SPIRIT- How to make Fatty Cutties
A fatty cuttie is in fact a biscuit made on a girdle. Some think that this Orcadian speciality is a sort of fusion food resulting from survivors of the Spanish Armada settling on the northerly Orkney island of Westray.
Gentle baking of this thin crisp rich biscuit filled with currants is the secret. They burn easily but are worth the effort.
You can find this recipe in the book Orkney Spirit.
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