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.
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Part 2 chocolate chip singing hinnies
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. (
Singing Hinnes
Singing Hinnies are a regional thing from Newcastle in the North of England. Similar to Welsh cakes as neither need an oven to make them, however the singing hinnie traditionally has no added sugar, it gets it's sweetness from the dried fruit in the recipe. However, I personally like to ass some sugar to this recipe. I have also experimented soaking the dried fruit in cold tea overnight to plump up the fruit and that worked very well indeed.
Recipe: 300g plain flour 1 tsp baking powder (NOT baking soda) 1/1 tsp salt 75g lard or any white shortening 75g butter 100g currants or any dried fruit milk to mix I like to add 25g of white sugar to the above, although not traditional, it makes for a much better taste for me.
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Fried Scones Singing Hinnies
Description Traditional Northumbrian (Geordie) Rich Scones