Singing hinny

Singing hinny

Alternative names	Singin' hinny, fatty cutty
Type	Sweet bread
Place of origin	England
Region or state	Northumberland
Main ingredients	Flour, 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

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

• Fat rascal
• Lardy cake
• Welsh cake
• Frybread

References

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. 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