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Singin Hinney

Singin Hinney recipe image
Singin Hinney is a traditional Welsh dish that resembles a savory hot cross bun or flatbread. This recipe produces a dense, comforting bread-like cake enriched with lard and studded with sweet currants. The dough is cooked slowly in a heavy frying pan, resulting in a crisp, golden crust and a soft, tender interior. It is best served warm, split in half, and slathered with butter. This makes for a perfect hearty breakfast or a unique savory snack. The combination of salty dough and sweet dried fruit creates a unique flavor profile that is both nostalgic and satisfying. Ideal for cold mornings or as a side to a simple meal, it requires minimal ingredients but delivers maximum comfort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1404.6
Description
Singin Hinney is a traditional Welsh dish that resembles a savory hot cross bun or flatbread. This recipe produces a dense, comforting bread-like cake enriched with lard and studded with sweet currants. The dough is cooked slowly in a heavy frying pan, resulting in a crisp, golden crust and a soft, tender interior. It is best served warm, split in half, and slathered with butter. This makes for a perfect hearty breakfast or a unique savory snack. The combination of salty dough and sweet dried fruit creates a unique flavor profile that is both nostalgic and satisfying. Ideal for cold mornings or as a side to a simple meal, it requires minimal ingredients but delivers maximum comfort.
Ingredients
  • 8 ounce Plain flour
  • 1/4 teaspoon Bicarbonate of Soda
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Salt
  • 3 ounce Lard
  • 3 ounce Currants
  • 6 tablespoons Milk
  • 2 tablespoons Butter
  • Flour for dusting
Directions
  1. 1
    Lightly grease a large, thick-based frying pan or girdle.
  2. 2
    Sift the flour, bicarbonate of soda, cream of tartar, and salt into a mixing bowl.
  3. 3
    Cut the lard into small pieces and add to the dry ingredients.
  4. 4
    Rub the lard into the flour mixture with your fingertips until it resembles fine breadcrumbs.
  5. 5
    Stir in the currants.
  6. 6
    Gradually add the milk, stirring with a fork until a soft, cohesive dough forms.
  7. 7
    Turn the dough out onto a lightly floured surface and knead briefly until smooth.
  8. 8
    Roll the dough out into an 8-inch diameter circle.
  9. 9
    Place the frying pan over low heat and add the dough circle.
  10. 10
    Cook gently for about 15 minutes, or until the underside is golden brown.
  11. 11
    Carefully flip the dough using a fish slice.
  12. 12
    Press down lightly on the edges with the slice to ensure even cooking.
  13. 13
    Cook on the second side for another 8 to 10 minutes until golden brown.
  14. 14
    Remove from the pan and let cool slightly.
  15. 15
    Slice the cake in half horizontally with a sharp knife.
  16. 16
    Spread butter generously on the cut sides.
  17. 17
    Sandwich the halves together and cut into wedges.
  18. 18
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1404.6kcal
% Daily Value *
Total Fat 77.0g119%
Saturated Fat 29.6g148%
Cholesterol 0.0mg0%
Sodium 2441.5mg102%
Total Carbohydrate 152.0g51%
Dietary Fiber 5.4g22%
Sugars 0.6g
Protein 20.0g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: singin hinney, welsh, flatbread, lard, currants, breakfast, traditional, pan-fried, butter, hearty, dough, comfort food, british, vegetarian, hot cross bun, savory bread, girdle cake, milk, flour, rustic
Read it online: https://www.chefs-mate.com/recipe/singin-hinney/