Singin' hinney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Plain flour |
| ¼ | teaspoon | Bicarbonate of Soda |
| ½ | teaspoon | Cream of Tartar |
| ½ | teaspoon | Salt |
| 3 | ounces | Lard |
| 3 | ounces | Currants |
| Milk | ||
Directions
Lightly grease a large thick based frying pan or girdle.
Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat.
Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Turn with a fish-slice; lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes.
Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot.
From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by Sylvia Percival (my wife)
This is a recipe we picked up when we were living in County Durham - Northern England. Very popular because it's cheap, simple, filling, and delicious.