Traditional Singin’ Hinnies (Griddle Cakes) – This recipe is my grandmother’s recipe, for a North East griddle cake-cum-scone with currants.
A Traditional Recipe from Northumberland, County Durham and the North East of England
Traditional Singin’ Hinnies (Griddle Cakes) – This recipe is very close to my heart, it’s my grandmother’s recipe for Singin’ Hinnies – a North East griddle cake-cum-scone with currants.
Similar to Welsh Cakes, these were traditionally made for birthdays, as well as for high tea and supper.
The traditional recipe always uses equal amounts of butter and lard, which differs from Welsh Cakes, with or without sugar added to the dough.
I always use my grandmother’s old griddle (or girdle as she called it) when I make these, and her wooden “Singin’ Hinny hands” too.
These are a wooden kitchen implement, similar to tongs, which are traditionally used when making Singin’ Hinnies to turn them over.
I make my Singin’ Hinnies the traditional way, as in making 4 x large rounds, before marking them into quarters, just as my grandmother did.
She never stamped hers out into small rounds as most people do nowadays, which look more like Welsh Cakes than a traditional Singin’ Hinny.
What’s in a name? Hinny is an endearment from the north east of England, meaning honey, love or dear.
My grandmother used the term all the time, as well as “pet”, which is another North East expression.
The “Singin’: The name comes from the loud sizzling or hissing sound the butter and lard make when the wet dough hits the hot griddle.
The “Hinny”: Folklore suggests the name came from a cook telling impatient children that the cakes were not ready yet because they were “still singin’, hinny”.
Once cooked, cut into wedges, split carefully and spread with butter and jam.
NB: Each singin’ hinny is the size of a large tea-plate before being cut into 4 smaller wedges, similar to traditional Scottishscones.
Ingredients for Singin’ Hinnies
- 250g plain flour
- 1 tsp baking powder
- Pinch of salt
- 50g butter, and a bit extra for greasing the pan
- 50g lard, plus extra for greasing the griddle
- 75g currants
- 75ml to 100ml buttermilk or skimmed milk
- Sugar for sprinkling
- Butter & jam to serve
More Recipes from Northumberland and the North East
More Scone and Griddle Cake Recipes
Traditional Singin’ Hinnies (Griddle Cakes) Recipe
Traditional Singin' Hinnies (Griddle Cakes)
Traditional Singin' Hinnies (Griddle Cakes) - This recipe is very close to my heart, it's my grandmother’s recipe for Singin’ Hinnies - a North East griddle cake-cum-scone with currants.
Similar to Welsh Cakes, these were traditionally made for birthdays, as well as for high tea and supper.
The traditional recipe always uses equal amounts of butter and lard, which differs from Welsh Cakes, with or without sugar added to the dough.
I always use my grandmother’s old griddle (or girdle as she called it) when I make these, and her wooden “Singin' Hinny hands” too.
These are a wooden kitchen implement, similar to tongs, which are traditionally used when making Singin’ Hinnies to turn them over.
I make my Singin’ Hinnies the traditional way, as in making 4 x large rounds, before marking them into quarters, just as my grandmother did.
She never stamped hers out into small rounds as most people do nowadays, which look more like Welsh Cakes than a traditional Singin' Hinny.
What’s in a name?Hinny is an endearment from the north east of England, meaning honey, love or dear.
My grandmother used the term all the time, as well as “pet”, which is another North East expression.
The "Singin’: The name comes from the loud sizzling or hissing sound the butter and lard make when the wet dough hits the hot griddle.
The "Hinny": Folklore suggests the name came from a cook telling impatient children that the cakes were not ready yet because they were "still singin’, hinny".
Once cooked, cut into wedges, split carefully and spread with butter and jam.
NB: Each singin’ hinny is the size of a large tea-plate before being cut into 4 smaller wedges, similar to traditional Scottishscones.
Ingredients
- 250g plain flour
- 1 tsp baking powder
- Pinch of salt
- 50g butter, and a bit extra for greasing the pan
- 50g lard, plus extra for greasing the griddle
- 75g currants
- 75ml to 100ml buttermilk or skimmed milk
- Sugar for sprinkling
- Butter & jam to serve
Instructions
- Mix dry ingredients in a bowl.
- Rub in the fats and stir in the currants. Make a well in the centre and pour in the milk.
Stir to make a softish dough (about the consistency of scone dough) - Divide and form into 4 rounds. Roll or pat each round out on a floured board to a thickness of 1/4”, then mark each hinny into quarters.
- Heat a heavy metal skillet, pan, or a griddle.
- When it’s hot, grease with a bit of butter and lard and when it is “singing”, lower the heat, put the hinnies in and cook over a moderate heat, turning after about six to seven minutes, until the cooked side is speckled, and dark golden brown.
- Cook the other side for a further five to six minutes, then carefully remove with the “hands” or a spatula, sprinkle with sugar on both sides of the hinnies, cool briefly, then cut into wedges, split carefully and spread with butter and jam.
- NB: Each singin’ hinny is the size of a large tea-plate before cutting into 4 smaller wedges.
Notes
What’s in a name?
Hinny is an endearment from the north east of England, meaning honey, love or dear. My grandmother used the term all the time, as well as “pet”.
The "Singin’: The name comes from the loud sizzling or hissing sound the butter and lard make when the wet dough hits the hot griddle.
The "Hinny": Folklore suggests the name came from a cook telling impatient children that the cakes were not ready yet because they were "still singin’, hinny".
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 128Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 10mgSodium 87mgCarbohydrates 16gFiber 1gSugar 4gProtein 2g
Leave a Reply