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Singing Hinnies

by , featured in A Passion For Baking
Published by Constable
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Introduction

I'd never tried these before writing my book, but I know these will be a firm favourite in our house from now on.

Image of Jo Wheatley's Singing Hinnies
Photo by Martin Poole

Ingredients

Makes: 12

  • 250 grams self-raising flour
  • 1 pinch of salt
  • 60 grams unsalted butter (chilled and diced)
  • 60 grams lard (chilled and diced) - plus extra for greasing
  • 90 grams currants
  • 1 large egg (beaten)
  • 2 - 3 tablespoons full fat milk (to combine)
  • plain flour (for rolling out)

To serve

  • butter
  • clotted cream
  • honey
  • jam

Method

Singing Hinnies is a guest recipe by Jo Wheatley so we are not able to answer questions regarding this recipe

You will need a 6cm round cutter.

  1. Sift the flour and salt into a bowl.
  2. Add the diced butter and lard, and using your fingers rub into the flour until thoroughly combined and the mixture looks like crumble or sand.
  3. Add the currants, beaten egg and enough milk to combine and to bring the dough together.
  4. Lightly dust the work surface with plain flour and roll out the dough to a thickness of about 5mm. Using a plain cutter, stamp out 6cm circles from the dough. Re-roll and stamp out the offcuts until you have used up all the dough.
  5. Heat a heavy-based frying pan over a medium heat and lightly grease the pan with a little lard.
  6. Add the singing hinnies to the pan and cook for about 3 minutes on each side until golden, turning down the heat if they are browning too quickly.
  7. Serve warm with butter, clotted cream, honey, jam or a combination of whatever takes your fancy.

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