Lucy M. A traditional, warm griddle cake full of currants and comfort.
Singin’ Hinny is a classic Northern English treat that I love making on a chilly day. The name might sound funny, but the taste is seriously good! It’s a simple griddle cake, packed with sweet currants and cooked on the stovetop until golden and soft. I enjoy Singin’ Hinny with a generous pat of butter melting on top. If you want a cozy, easy-to-make snack or breakfast, this recipe is for you. Let me share how I make my version of Singin’ Hinny — straightforward and tasty.
The History and Origin of Singin’ Hinny
Singin’ Hinny is a traditional griddle cake that hails from the North East of England, especially around Newcastle and surrounding counties. The name itself is quite unique—“hinny” is a term of endearment used in that region, similar to “darling” or “sweetheart.” The “singin’” part comes from the sizzling sound the cake makes as it cooks on the griddle, almost like it’s singing.
This humble cake dates back to times when families cooked on open fires or simple stovetops without ovens. The batter, packed with currants and cooked on a hot griddle or frying pan, was a quick and easy way to create a comforting, filling treat. It was often enjoyed as a hearty breakfast or snack by working-class families, especially during cold months when warmth and energy were essential.
Singin’ Hinny reflects the resourcefulness of Northern English cooking—using simple, readily available ingredients like flour, lard, and currants to make something satisfying and delicious. Over time, the recipe has been passed down through generations, often with little changes but always keeping that signature rich, buttery, and fruity flavor.
Today, Singin’ Hinny remains a beloved regional specialty, reminding many of home and tradition while offering a cozy taste of England’s culinary heritage.
If you love Singin’ Hinny, you’ll definitely want to try her delicious banana bread recipe for another comforting homemade treat.
Ingredients
- 2¾ cups (350g) all-purpose flour, plus extra for dusting
- ¾ cup (115g) currants
- ⅓ cup (75g) lard or vegetable shortening (not butter)
- 1 tsp cream of tartar
- ½ tsp baking soda
- About ¾ cup + 2 tbsp (200ml) milk
- Butter, for serving
Singin’ Hinny
Ingredients
Method
- In a large bowl, stir together the flour, cream of tartar, and baking soda. This gives the batter a nice rise when cooked.
- Cut the lard or vegetable shortening into small pieces and rub it into the flour mixture with your fingers until it looks like coarse crumbs. Then stir in the currants evenly.
- Slowly pour in the milk while mixing gently. You want a soft dough that isn’t sticky. Use your hands to bring it all together on a lightly floured surface.
- Divide the dough into two equal parts. Flatten each into a thick round, about 1 inch thick. Heat a heavy frying pan or griddle over medium heat and lightly grease it. Cook one hinny at a time for about 8-10 minutes on each side until golden brown and cooked through.
- Slice the Singin’ Hinny and spread butter on top while it’s still warm. Enjoy with a cup of tea or coffee!
Notes
The History and Origin of Singin’ Hinny
Singin’ Hinny is a traditional griddle cake that hails from the North East of England, especially around Newcastle and surrounding counties. The name itself is quite unique—“hinny” is a term of endearment used in that region, similar to “darling” or “sweetheart.” The “singin’” part comes from the sizzling sound the cake makes as it cooks on the griddle, almost like it’s singing. This humble cake dates back to times when families cooked on open fires or simple stovetops without ovens. The batter, packed with currants and cooked on a hot griddle or frying pan, was a quick and easy way to create a comforting, filling treat. It was often enjoyed as a hearty breakfast or snack by working-class families, especially during cold months when warmth and energy were essential. Singin’ Hinny reflects the resourcefulness of Northern English cooking—using simple, readily available ingredients like flour, lard, and currants to make something satisfying and delicious. Over time, the recipe has been passed down through generations, often with little changes but always keeping that signature rich, buttery, and fruity flavor. Today, Singin’ Hinny remains a beloved regional specialty, reminding many of home and tradition while offering a cozy taste of England’s culinary heritage.Instructions
- Mix dry ingredients: In a large bowl, stir together the flour, cream of tartar, and baking soda. This gives the batter a nice rise when cooked.
- Add shortening and currants: Cut the lard or vegetable shortening into small pieces and rub it into the flour mixture with your fingers until it looks like coarse crumbs. Then stir in the currants evenly.
- Add milk and form dough: Slowly pour in the milk while mixing gently. You want a soft dough that isn’t sticky. Use your hands to bring it all together on a lightly floured surface.
- Shape and cook: Divide the dough into two equal parts. Flatten each into a thick round, about 1 inch thick. Heat a heavy frying pan or griddle over medium heat and lightly grease it. Cook one hinny at a time for about 8-10 minutes on each side until golden brown and cooked through.
- Serve warm: Slice the Singin’ Hinny and spread butter on top while it’s still warm. Enjoy with a cup of tea or coffee!
Nutritional Value (per serving, recipe makes 4 servings)
| Nutrient | Amount |
| Calories | 320 kcal |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Sugars | 8 g |
| Protein | 5 g |
| Fiber | 3 g |
Conclusion
Making Singin’ Hinny is a simple joy that brings a little bit of Northern England warmth to your kitchen. It’s quick, tasty, and perfect for sharing with family or friends. The currants add just the right sweetness, while cooking on the griddle gives it that lovely golden crust. Don’t forget the butter—it really makes all the difference. I hope you enjoy making and eating Singin’ Hinny as much as I do!
