Victorian Flavors Reimagined: Singing Hinnies with Lemon and Blueberries

 

Photo by Brigitte Tohm on Unsplash

One interesting Victorian recipe that relates to music is the "Singing Hinnies." Singing Hinnies are a type of griddle cake or scone from North East England, particularly associated with the Victorian era. The name "Singing Hinny" is said to come from the sizzling or 'singing' noise they make while cooking on the griddle, combined with the affectionate term "hinny," a North East English term of endearment. Here is a reinvented version of the recipe. The original recipe is below it.

 

Ingredients:

4 cups all-purpose flour

2 tsp baking powder

1/2 cup unsalted butter, cubed

1/2 cup coconut oil, cubed

1 cup fresh blueberries

Zest of 1 lemon

2 tbsp sugar

A pinch of salt

2/3 cup milk

In a large mixing bowl, sift together the flour and baking powder. Add the sugar, lemon zest, and a pinch of salt, and mix well. Add the cubed butter and coconut oil to the flour mixture. Rub the fats into the flour using your fingertips until the mixture resembles fine breadcrumbs. Gently fold in the fresh blueberries, being careful not to crush them. Make a well in the center of the mixture and gradually add the milk, mixing until you have a soft dough. Adjust the milk as needed to get the right consistency.

On a floured surface, gently roll out the dough to about 1/2 inch thickness to avoid crushing the blueberries. Use a round cutter to cut out scones, or simply cut into squares or triangles. Heat a non-stick griddle or frying pan over medium heat. Cook the hinnies for about 3-5 minutes on each side or until golden brown and cooked through, listening for the gentle 'singing' sound. Serve the modernized Singing Hinnies warm, with a dollop of Greek yogurt or a vegan alternative, and a drizzle of honey or maple syrup.

 

Original Recipe:

Ingredients:

4 cups all-purpose flour

2 tsp baking powder

1/2 cup butter, cubed

1/2 cup lard or vegetable shortening, cubed

3/4 cup currants or sultanas

2 tbsp sugar

A pinch of salt

2/3 cup milk

IIn a large mixing bowl, sift together the flour and baking powder. Add the sugar and a pinch of salt, and mix well. Add the cubed butter and lard (or shortening) to the flour mixture. Rub the fats into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the currants or sultanas, ensuring they are evenly distributed throughout the mixture. Make a well in the center of the mixture and gradually add the milk, mixing until you have a soft dough. You may not need all the milk, so add it slowly until the right consistency is achieved.

On a floured surface, roll out the dough to about 1cm (1/2 inch) thickness. Use a round cutter to cut out scones, or you can simply cut the dough into squares or triangles with a knife.

 Heat a griddle or heavy-based frying pan over medium heat. Once hot, add the hinnies. They will start to 'sing' as they cook. Cook for about 3-5 minutes on each side or until golden brown and cooked through. Serve the Singing Hinnies warm, with butter, jam, or clotted cream.