Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram




By Jo Wheatley (Constable, 2012)

I was a huge fan of Jo Wheatley when she was on The Great British Bake-Off last year, and am truly delighted with her book. It is a fabulous addition to my baking section, and that section is so huge, a book has to be a real stand-out to earn a place in it. Since we are about to launch our Diamond Jubilee celebrations, I have chosen a traditional British recipe, Singing Hinnies, which are gorgeous Geordie griddle cakes.

Singing Hinnies

I'd never tried these before writing my book, but I know these will be a firm favourite in our house from now on.

makes 12


  • 250g self-raising flour
  • a pinch of salt
  • 60g unsalted butter, chilled and diced
  • 60g lard, chilled and diced, plus extra for greasing
  • 90g currants
  • 1 large egg, beaten
  • 2-3 tbsp full-fat milk to combine
  • plain flour for rolling out

To serve

  • butter
  • clotted cream
  • honey
  • jam

You will also need 6cm round cutter


  1. Sift the flour and salt into a bowl.  Add the diced butter and lard, and using your fingers rub into the flour until thoroughly combined and the mixture looks like crumble or sand.
  2. Add the currants, beaten egg and enough milk to combine and to bring the dough together.
  3. Lightly dust the work surface with plain flour and roll out the dough to a thickness of about 5mm.
  4. Using a plain cutter, stamp out 6cm circles from the dough. Re-roll and stamp out the offcuts until you have used up all the dough.
  5. Heat a heavy-based frying pan over a medium heat and lightly grease the pan with a little lard.
  6. Add the singing hinnies to the pan and cook for about 3 minutes on each side until golden, turning down the heat if they are browning too quickly.
  7. Serve warm with butter, clotted cream, honey, jam or a combination of whatever takes your fancy.