My goodness, I did love this recipe, producing scone-like cakes that whistled and sang as they cooked on the griddle. They were often to be found on The Table in The Kitchen, hot from the griddle and next to a large chunk of country butter.
They are also called Singing Hinnies, Singin’ Hinnies or Singing Hinny. Traditionally they are not cut before cooking.
The recipe for this dish, as well as the Yorkshire Current Mint Pastries and the Bannocks, came from one of those sets of weekly or fortnightly publications. This one, recipes of course, was on English food and recipes. God knows why I bought them religiously. They were full of suet puddings and Yorkshire puddings, things I would never cook, even then. I cooked so few recipes from them, but loved reading them (I had a lot of English neighbours) and thinking about various flavour combinations. I am sure tips and techniques did find their way into my cooking and influence me in some way.
PS A girdle is/was a flat griddle cooking device. What an interesting name, it has always amused me.
This cake sings as it cooks – a girdle cake from Northumberland. Serve piping hot.
|350 g self raising flour||50 g ground rice (rice flour)||1 tspn baking powder|
|1 tspn salt||50 g butter||50 g caster sugar|
|75 g currants||250 g thin cream and milk mixed||1 tspn mixed spice, optional|
|75 g mixed dried fruit|
Heat and prepare the griddle or heavy based frying pan by greasing it well. Sift flour, baking powder, ground rice, mixed spice, and salt into a bowl. Cut the butter into the flour, then rub in until mixture resembles even-sized breadcrumbs. Stir sugar and currants into rubbed-in mixture. Stir in the dried fruit.
Make a hollow in the middle of the mixture and pour in cream mixture. Work to make a soft but not sticky dough.
Turn the dough out onto a lightly floured board and knead quickly and lightly. Roll or press out to a 23 cm circle approx. 6mm thick.
Lightly grease the griddle and transfer the hinny to the griddle. Bake 4 – 5 minutes until risen and brown underneath.
Turn and bake another 4 – 5 minutes until evenly browned and quite dry in the centre.
Transfer to a serving plate, cut into wedges, split in half and lash with butter.
Hope you Enjoy!