Singing hinny

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]

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

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