Read on for my recipe for Singin’ Hinnies
Yesterday was a real all singing, all dancing, do, do, do sort of day. I felt a bit like that manic pink bunny on the old Duracell ads that bounced about all over the place banging its drum, falling over, getting up and going on, and on, and on….
The singing part wasn’t actually me giving voice to my inner Madonna (thank God for that I hear you cry if you have been in the general vicinity of my screeching before), no, no dear reader I was making Singin’ Hinnies (a sort of crumpet type bake) for a magazine article I’m doing on northern England specialities.
Dancing, well a slight exaggeration on my part (what moi!) but I did do a lot of rushing about. I had to whizz right across Glasgow to do a home detox demo and segment for Fred’s BBC Radio Scotland programme live on air. We did a chat first then I had to go around the house sorting out what changes could be made to de-clutter and streamline family areas and activities. Coming up with new storage suggestions and re-purposing furniture etc.
It was all great fun and after that I had to get in the shopping – and of course being the ultra organised type that I am I had forgotten my list so ended up wandering around Tescos like Marley’s Ghost wondering what to do next. I did manage to get what I needed for the Singin’Hinnies recipe, so I trotted off homewards, donned the apron and set to work in the kitchen.
The history bit
For those who are remotely interested a Singin’Hinnie is the name of these scone/crumpet type bakes that contain currants and are served nice and hot and covered with butter, so really there is just a teensy weensy number of calories lurking there. They get their fabulous name from the fact that Hinny is the northern derivation for the endearment ‘Honey’ and when these little bakes are ready in the pan they make a sort of hissing sound and in days of old a mother would tell her kids that they would know the cakes were ready when “You can hear them singin’ hinny”.
So between home detox, whizzing about round Glasgow, doing the shopping and making these little darlings I had a pretty busy day.
Today I’m back to the shelf clearing and book sorting.
Onwards, ever onwards……..
- 200 g/1/2lb plain flour
- 100 g/4oz butter or margarine
- 25 g/1oz currants
- 1/2 tsp salt
- 1 tsp baking powder
- milk or soured cream
- Rub the flour and butter together to make a breadcrumb type mix and then add the other dry ingredients and mix well.
- Now add a dash of the milk or soured cream a bit at a time to make a dough. This is the bit I hate as I am not a natural hands-in-the-sticky-stuff type person, I am prone to panic when fingers welded together and phone rings!
- Remove yourself from phone, tea towel, kitchen appliances etc that your doughy fingers have got stuck to, and roll out your dough to about 1cm/1/2inch thick and cut out into rounds with cookie cutters or use an upturned glass. If you are a true woman and well prepared cook you will of course have a glass of wine to hand so it is an easy enough task for you to glug down the wine and turn the glass upside down to cut out the dough before you head for the fridge for a refill.
- Have a griddle (if you are the sort of person to own such a thing) or a heavy based frying pan if you are like the rest of us, already heating on the stove top and pop in your hinnies. You want to be cooking them till golden and 'singing' with a funny sort of hiss.
- Serve right away with loads of butter melting all over them. Pour a cup of tea or reach for that wine glass again.
- Remember that sharing is good and resist temptation to scoff the lot.
PIN ME FOR LATER