- October 2012
- Serves 8-10
- Hands on time 10 mins, plus 30 mins cooking time
These traditional raisin-studded griddle cakes from the North East of England, known as singing hinnies, are a teatime treat worth singing about.
- 8.1g (4g saturated)
- 14.7g (4.1g sugars)
- 450g plain flour
- ¼ tsp bicarbonate of soda
- ½ tsp cream of tartar
- ½ tsp salt
- 170g unsalted butter, cubed
- 50g lard, cubed
- 175g raisins or currants
- 3-4 tbsp milk
- Vegetable oil or butter for frying
- In a mixing bowl, combine the flour, bicarbonate of soda, cream of tartar and salt. Rub in the butter and lard using your fingertips until the mixture resembles fine breadcrumbs. (You can pulse the whole lot in a food processor if you prefer, but the mixing-by-hand method is more traditional.)
- Stir in the raisins or currants, then add enough milk to form a scone-like dough. Use your hands to bring it together into a ball. Tip the dough onto a floured board, then knead 2 or 3 times until smooth.
- Roll out the dough into a round about 1.5cm thick, then use a 5cm cutter to stamp out discs, re-rolling the trimmings as necessary. You can freeze the uncooked cakes at this point for up to 3 months, then defrost and finish the recipe.
- Grease a heavy-based frying pan, skillet or flat griddle iron with a thin layer of the oil or butter, then set over a low heat. Fry the cakes in batches for around 5 minutes on each side until golden. Transfer to a wire rack to cool a little, then top with butter and/or jam and serve while still warm.
These crumbly griddle cakes are best eaten while they’re still warm.
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