Jump to content

Singing hinny

From Wikipedia, the free encyclopedia

Singing hinny
Alternative namesSingin' hinny, fatty cutty
TypeSweet bread
Place of originEngland
Region or stateNorthumberland
Main ingredientsFlour, baking powder, lard or butter; currants, milk or buttermilk

A singing hinny or singin' hinny is a type of bannock, griddle cake or scone, made in the north of England, especially Northumberland[1] and the coal-mining areas of the North East.[2] In Scotland, they are known as fatty cutties.[3][4]

Hinny is a term of endearment in the dialects of the Newcastle area, often applied to young women and children.[5] The singing refers to the sounds of the sizzling of the lard or butter in the rich dough as it is cooked on a hot plate or griddle.[6][7]

Recipe

[edit]

The ingredients typically include flour, baking powder, lard or butter, currants, milk or buttermilk and salt and/or sugar to taste. A dough is made which is rich in fat. This is then rolled into a round flat cake, which is then cooked on a flat griddle or in a skillet.[5][8] Traditionally it is made as one large cake, but it can also be made into multiple smaller cakes.[5]

See also

[edit]

References

[edit]
  1. ^ Alan Davidson (2006), The Oxford Companion to Food, Oxford University Press, p. 703, ISBN 978-0-19-280681-9
  2. ^ John R. Leifchild (1855), Our coal and our coal-pits, p. 158
  3. ^ Charles G. Sinclair (2009), Dictionary of food, A&C Black, ISBN 978-1-4081-0218-3 [page needed]
  4. ^ The Listener, 111, There's Broonie, an oatmeal gingerbread, and Fatty Cutties — butter, flour, sugar and currant cakes baked on a griddle. {{citation}}: Missing or empty |title= (help) [page needed]
  5. ^ a b c Mary Berry (2012), "Singin' Hinny", My Kitchen Table: 100 Cakes and Bakes, Random House, p. 131, ISBN 9781849901499
  6. ^ Maria Kaneva-Johnson (1979), "In Praise of Simplicity", Petits Propos Culinaires (1)
  7. ^ "Singing Bread", Notes and Queries, 9: 153, 24 February 1866
  8. ^ Jean Spangenberg, Samuel Spangenberg (1997), "Singing Hinnies", The Portable Baker, McGraw Hill Professional, p. 110, ISBN 978-0-07-059871-3