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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

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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

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References

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  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