The North’s Best Kept Secret: Singin’ Hinnies Northumbrian Griddle Cakes

Let’s get one thing straight immediately. If you think a scone is the peak of British teatime baking, you’re wrong. Sorry to break it to you. The Northumbrians beat the rest of the UK to the punch centuries ago with something far superior: the Singin’ Hinny. 🥯

I first stumbled across these beauties in a tiny tea room near Hadrian’s Wall. I asked the waitress what a “Hinny” was, expecting a donkey. She just laughed and handed me a warm, buttery, fruit-filled disc that tasted like a scone and a pancake had a delicious baby. I was hooked instantly.

It’s rich, it’s crumbly, and it’s arguably the best comfort food to come out of the North East. If you love baking but hate turning on the oven, this is your new obsession.

Ready to make your kitchen sing? Let’s get baking. 👩‍🍳

Why Is It Singing? (And What is a Hinny?)

You probably have questions about the name. It sounds like a nursery rhyme gone wrong.

• “Hinny”: This is Geordie/Northumbrian slang for “honey,” used as a term of endearment. It’s what your grandma calls you when she sneaks you a biscuit.
• “Singin'”: This refers to the sound the cakes make when they hit the hot griddle. Because of the high fat content (we’ll get to that), they sizzle and whine as they cook. It literally sings for its supper. 🎵

It’s rustic, it’s unpretentious, and unlike a soufflé, it doesn’t care if you slam the door. It’s the kind of baking that fits into real life.

The Secret Ingredient: It’s Not Butter

Here is where modern bakers get squeamish. Authentic Singin’ Hinnies rely on lard.

I know, I know. Lard has a bad reputation. But if you swap it for butter entirely, you just made a heavy scone. Lard gives the hinny its signature “short” texture—that crumbly, melt-in-the-mouth quality that butter alone just can’t achieve.

My advice? Use a mix. Use butter for the flavor and lard for the texture. If you absolutely refuse to use lard, vegetable shortening works as a decent backup. But don’t come crying to me when it doesn’t crumble properly. :/

The Grocery List: Simple Stodge

You don’t need anything fancy for this. This is peasant food in the best possible way. This recipe makes 6 generous Hinnies.

The Dry Goods

• 450g (3 cups) Plain Flour (All-Purpose).
• 1 tsp Salt.
• 1 tsp Baking Soda (Bicarbonate of Soda).
• 1 tsp Cream of Tartar. (If you can’t find this, just swap the flour for Self-Raising and skip the soda/tartar).

The Fats & Fruits

• 110g (4 oz) Unsalted Butter, cubed and cold.
• 110g (4 oz) Lard or Shortening, cubed and cold.
• 175g (1 cup) Currants or Raisins. (Soak them in tea for an hour if you want to be extra fancy).
• 1 Lemon, zest only. (This cuts through the fat).

The Liquid

• 150ml (2/3 cup) Milk (approximate). You might need a splash more.

Step-by-Step: The Griddle Method

We aren’t using an oven today. We are going old school. You need a heavy-bottomed frying pan or a flat griddle plate. We use active voice here because you are in charge of the heat! 🔥

Phase 1: The Crumble

1. Mix the drys. Dump the flour, salt, baking soda, and cream of tartar into a large bowl. Give it a whisk to distribute the raising agents.
2. Rub in the fat. Toss in the cold cubes of butter and lard. Use your fingertips to rub the fat into the flour. You want it to look like breadcrumbs. Don’t overwork it; we don’t want to melt the fat yet.
3. Add the extras. Stir in the currants and the lemon zest. Ensure the fruit distributes evenly so no one gets a boring bite.

Phase 2: The Dough

1. Add the milk. Pour in most of the milk. Stir with a round-bladed knife or your hand.
2. Bring it together. You want a soft, pliable dough. It should clean the sides of the bowl. If it’s sticky, add a dusting of flour. If it’s dry and crumbly, add a splash more milk.
3. Roll it out. Dust your work surface with flour. Roll the dough out until it’s about 1cm (½ inch) thick.
4. Cut them. Use a round cutter (about 7-8cm) or just cut it into triangles if you’re feeling rustic. Re-roll the scraps to use up all the dough.

Phase 3: The Song

1. Heat the pan. Place your heavy pan or griddle over medium heat. You don’t need oil; the fat in the dough prevents sticking.
2. Test the heat. Sprinkle a little flour on the pan. If it browns in a few seconds, it’s ready. If it burns instantly, turn it down!
3. Cook them. Place the hinnies in the pan. Don’t crowd them.
4. Listen. Can you hear the sizzle? That’s the song! 🎶
5. Flip. Cook for 3–4 minutes on each side. They should be a deep golden brown. If they brown too fast, turn the heat down, or the middle will stay raw.

Troubleshooting Your Hinnies

Even simple recipes have pitfalls. Here is how to fix them.

• Problem: The middle is raw.
  • Verdict: Your pan was too hot. You scorched the outside before the heat penetrated the center.
  • The Fix: Finish them in a low oven (150°C) for 5 minutes. No one will know.
• Problem: They are tough/chewy.
  • Verdict: You overworked the dough. When you add the liquid, handle it as little as possible.
  • The Fix: Serve them warm with extra butter. Butter hides a multitude of sins.
• Problem: They didn’t rise.
  • Verdict: Your baking soda was old. Check the date!

Nutritional Information (Per Hinny)

Look, these are dense energy cakes designed for miners. They are not diet food.

If you eat two, you are powered for the day. Or for a very long nap. 😴

Serving Suggestions: The Northumbrian Way

You can eat these straight from the pan, but a few additions elevate the experience.

• Classic: Split them open while hot. Smother them in salted butter. The butter melts into the crumb. Perfection.
• Sweet: Add a dollop of strawberry jam and clotted cream. It’s like a Cream Tea, but better.
• Savory Twist: Some people eat these with cheese. The sweetness of the currants pairs surprisingly well with a sharp Cheddar. IMO, don’t knock it until you try it.

Final Thoughts: Let Them Sing

Singin’ Hinnies represent everything good about Northern British cooking. They are thrifty, hearty, and welcoming. They don’t require fancy equipment—just a pan and some patience.

So, grab that lard (be brave!). Heat up the griddle. Invite some friends over for a brew and a hinny.

It’s time to make some noise in the kitchen.

Happy baking! 🍳