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Cragside singing hinnie

Singing hinnies were named after the sizzling sound the fat makes when it melts during cooking on the hot griddle. Hinnie comes from the northern pronunciation of the word honey, used as a term of endearment. The story goes that the singing hinnie's name came from a woman who was busy baking this scone for tea. Repeatedly asked by her children if it was ready, her reply was: 'No, it's still singing, hinnie!'

  • 20 minutes prep. time
  • approx 15 minutes cooking time
  • Serves 8–10
  • Cakes, bakes & desserts
A plate of round, flat Welsh cakes packed with lots of currants in the restaurant at Plas Newydd, Anglesey, Wales
A freshly cooked treat | © National Trust Images/Paul Harris


  • 90g lard 
  • 90g butter
  • 450g self-raising flour
  • 90g caster sugar
  • 90g currants 
  • 2 eggs
  • 150ml milk 


Step 1

In a mixing bowl rub the lard, butter and flour together until it has the texture of breadcrumbs.

Step 2

Add the remaining ingredients into the bowl and mix to a soft dough. 

Step 3

Roll the dough out to around 2.5cm thick and cut into rounds.

Step 4

Cook for 14–16 minutes on a griddle or in a frying pan on a low heat, turning regularly, until golden brown.

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