How about a Singin’ Hinny for afternoon tea?

As you can probably guess, I am a sucker for a strange name. This recipe caught my eye in one of my new favourite books, Cakes Regional and Traditional by Julie Duff. This book contains a lot of recipes for griddle cakes, something I need to expand my repertoire of for the Tenant Farm at work. She has done a lot of historical research, so it is often easy to tell if they date back far enough (1866) for my purposes. If I think they do, I can go into the historic cookbooks and search for the refeence.
This page from the periodical, Notes and Queries, shows that the name Singing Hinny existed in February, 1866. Gotta love Google books and having a husband who is a trained librarian and can navigate his way through!

Singin’ Hinny Recipe

2 1/4 cups flour
1/2 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
3/8 cup butter
1/2 cup milk
1 cup currants or raisins

Sift dry ingredients together. Rub in butter. Stir in currants or raisins. Add milk and stir till just combined. Form into one large hinnie. Cook 7 minutes per side on griddle or until golden brown on each side.

I also made Sugar Biscuits this week with some time travellers, the overnight campers at the village who come for 5 nights at a time. Each morning pairs of them visit stations in the village for 1 1\2 hours to get a taste of what children their age (9-14) may have done in the 1860’s.

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