Singing Hinney
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| 3 | ounces |
lard
|
|
| 3 | ounces |
currants
|
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 86.7 | ml/g |
lard
|
|
| 86.7 | ml/g |
currants
|
|
| 1 | x |
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.
