Home > Recipes > Best of British recipes > Singin’ hinnies

Singin’ hinnies

Name: Singin’ hinnies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 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

Published: 30 Sep 12
Updated: 18 Mar 24

These traditional raisin-studded griddle cakes from the North East of England, known as singing hinnies (or singing hinnys), are a teatime treat worth well, singing about.

Something similar? See our scones collection.

Easy
October 2012

Test kitchen approved

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 (or singing hinnys), are a teatime treat worth well, singing about.

Something similar? See our scones collection.

Nutrition: per serving

Calories: 138kcals
Fat: 8.1g (4g saturated)
Protein: 1.6g
Carbohydrates: 14.7g (4.1g sugars)
Fibre: 0.8g
Salt: 0.1g

Per hinny

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.