Monday, 1 April 2013

Singing Hinnies

I love trying new recipes for my weekend breakfast, as this makes a change from my usual cereal or porridge which I  have Monday-Friday. Sunday breakfast usually are Jamaican inspired dishes, so Saturdays is the day where I get to experiment with a variety of different breakfast ideas. On my Facebook page, I have a folder entitled "Weekend Breakfast" which shows the different dishes I have tried and made.
This dish, Singing Hinnies, are one of my more recent new tries. The recipe is from Jo Wheatley's A Passion for Baking, which is a fantastic bakery book which covers a diverse range of baking. I am not sure of the origins of Singing Hinnies, and never heard of them before stumbling upon this recipe. I remember choosing to make this as the recipe looked very easy, and I am all for easy recipes. Although this dish is in not my top 5 for Weekend breakfast, I will probably make again, If I am pressed for time and want a quick breakfast treat.
Here is how my Singing Hinnies turned out:
Singing Hinnies

Singing Hinnies

I first started by weighing self-raising flour and butter, and mixed together to make a crumbly/ sandy texture.
Flour and butter mixture
I then weighed sultanas, and beat an egg and added milk to the beaten egg, and then added this to the flour mixture.
Egg and milk

Egg and sultanas added to the flour mixture

I then formed the mixture into a round ball and then rolled out, and cut into circles using a 6cm cutter.
Singing Hinnies shaped into a ball

Rolled out Singing Hinnies
I served my Singing Hinnies with strawberry jam and butter.
Recipe for Singing Hinnies, from Jo Wheatley's A Passion for Baking.
250g self-raising flour
a pinch of salt
120g chilled and diced
90g currants
1 large egg, beaten
2-3 tbsp full-fat milk to combine
plain flour for rolling out.

To serve
clotted cream

You will need a 6 cm round cutter

Sift the flour and salt into a bowl. Add the diced butter, and using your fingers rub into the flour until thoroughly combined and the mixture looks like crumble or sand.
Add the currants, beaten egg and enough milk to combine and to bring the dough together.
Lightly dust the work surface with plain flour and roll out the dough to a thickness of about 5 mm.
Using a plain cutter, stamp out 6 cm circles from the dough. Re-roll and stamp out the offcuts until you have used up all the dough.
Heat a heavy-based frying pan over a medium heat and lightly grease the pan with butter or lard. 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.
Serve warm with butter, clotted cream, honey or jam.


1 comment

  1. Ooh, I'd forgotten about singing hinnies. They are actually very similar to Welsh Cakes - both delicious. I managed to burn mine last time I made them. Wished they'd turned out as well as yours did.


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