This Northumberland griddle cake ‘sings’ or sizzles as it cooks on the griddle, hence its name. ‘Hinny’ is Northern slang for honey, a term of endearment applied especially to children and young women. Traditionally the Singin’ Hinny is made in one large round, but you can make two or three smaller ones in the same way.
Serves 4–6
Cookware needed: a griddle or frying pan
350g (12oz) plain flour
½ level tsp bicarbonate of soda
1 level tsp cream of tartar
75g (3oz) lard or white vegetable fat (not butter)
100g (4oz) currants
about 200ml (7fl oz) milk
Step one Prepare a griddle or large heavy-based frying pan (preferably non-stick) by heating and lightly greasing it with oil or white vegetable fat.
Step two Measure the flour, bicarbonate of soda and cream of tartar into a large bowl, add the lard or white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the currants. Mix to a soft but not sticky dough with the milk and turn out onto a lightly floured work surface. Knead lightly then roll out to a large round about 5mm (¼in) thick.
Step three Lift the scone round onto the prepared hot griddle and cook on a gentle heat for about 5 minutes on one side, then carefully turn over and cook on the other side for a further 5 minutes or until both sides are a good brown. Slide the Singin’ Hinny onto a wire rack to cool slightly, then split and butter, sandwich back together and serve hot.