Singing hinny – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Singing Hinny is a delightful traditional Scottish tea-time treat, characterized by its simplistic yet deeply satisfying flavors. The dish draws its whimsical name from the hissing sound produced by butter sizzling on a hot griddle. Traditionally served with clotted cream and honey, this tender griddle-cooked bread is dotted with currants or raisins, offering a subtly sweet, buttery moment perfect for any gathering.
Ingredients
- all-purpose flour – 2 cups / 240 g
- baking powder – 1 teaspoon
- salt – 1/4 teaspoon
- unsalted butter (cold) – 1/2 cup / 115 g
- lard – 1/4 cup / 55 g
- currants or raisins – 1/2 cup / 75 g
- milk – 1/2 cup / 120 ml
Instructions
- In a large bowl, sift together the flour, baking powder, and salt.
- Cut the butter and lard into small cubes, then rub into the flour mixture until it resembles fine breadcrumbs.
- Stir in the currants.
- Add milk gradually, mixing until a soft dough forms.
- On a floured surface, roll out the dough to about 1/2 inch thick.
- Heat a griddle or heavy frying pan over medium heat.
- Cook the hinny on the griddle for about 3-4 minutes on each side, until golden brown and cooked through.
- Serve warm with clotted cream and honey.
Substitutions
- unsalted butter -> margarine
- lard -> vegetable shortening
- currants -> dried cranberries
Enhancements in the Next Evolution
- Incorporate a pinch of cinnamon for warmth.
- Add a tablespoon of sugar for extra sweetness.
- Consider including a teaspoon of vanilla extract for enhanced aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
