Singing Hinney

• 8 ounces flour, all-purpose
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3 ounces lard
• 3 ounces currants
• 1 x milk

1. Lightly grease a large thick based frying pan or girdle.
2. Sift flour, bicarb, cream of tartar and salt into a bowl.
3. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs.
4. Add currants and about 6 tablespoons milk, stir with a fork until just mixed to a soft dough.
5. Place frying pan over a low heat.
6. Turn out onto a floured board and knead lightly.
7. Roll out to a circle, 8 inches diameter.
8. Place in frying pan and cook until golden brown on underside, about 15 minutes.
9. Turn with a fish-slice, lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes.
10. Remove from pan.
11. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges.
12. Serve hot.

flour, baking soda, cream of tartar, salt, lard, currants, milk

Taken from recipeland.com/recipe/v/singing-hinney-33761 (may not work)