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.
I'd never tried these before writing my book, but I know these will be a firm favourite in our house from now on.
- 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
- clotted cream
You will also need 6cm round cutter
- 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.
- Add the currants, beaten egg and enough milk to combine and to bring the dough together.
- Lightly dust the work surface with plain flour and roll out the dough to a thickness of about 5mm.
- 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.
- Heat a heavy-based frying pan over a medium heat and lightly grease the pan with a little lard.
- 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.
- Serve warm with butter, clotted cream, honey, jam or a combination of whatever takes your fancy.
Posted by Nigella on the 30th May 2012