Singin hinnie recipe

• 225 g (7.9oz) plain white or wholewheat flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 100 g (3.5oz) lard (or butter or half butter and half lard) cold, cut into small cubes
• 1 handful of currants or raisins
• 1 cup (you won't need all of it) sour milk you can substitute pouring yoghurt/buttermilk/fresh milk, but sour milk works best
• 1 knob lard (or a splash of oil) to fry

1. Sift the flour, baking powder and salt together.
2. Add the fat and rub it in with your fingers to make small crumbs.
3. Add the currants and distribute them evenly.
4. Add some milk a little dribble at a time and mix it in with your hands until you have a stiff paste.
5. Work the dough as little as possible certainly do not knead it.
6. Form the dough into a ball and pat the ball into a disc about 1/2 inch (1 cm) thick.
7. Heat the lard/oil in a heavy bottomed skillet just enough to cover the bottom in a thin coating.
8. Put in the dough and listen out!
9. Flip it when the singin stops and then wait for the singin to stop when you are frying the other side.
10. Remove from the pan and serve warm with butter, jam, cheese or whatever you fancy.

baking powder, salt, lard, handful of currants, sour milk, knob lard

Taken from www.lovefood.com/guide/recipes/26771/best-british-breads-singin-hinnie (may not work)