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The teatime scones Singin' Hinnies were so called because when the butter and cream melted during the baking it sizzled on the hot girdle and and sounded like singing. Another old story goes that when a north Country housewife was baking the scones for tea the kids kept asking if they were ready to eat. Her her reply was: 'No, they are just singing, hinnies!'
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Ingredients
8 oz plain flour
2 oz butter
2 oz lard
1 oz currants
1 tsp baking powder
Half a teaspoon salt
milk and sour cream
Method
Rub the fat into flour. Add the rest of the ingredients and mix to a soft dough milk and sour cream.
Roll out and bake both sides on a hot girdle or electric frypan.
Turn carefully with your hand to prevent breaking up.
Warning: They will be hot!!
Lovely. . . . .
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Nobody is absolutely sure how stottie cake came by its name. One theory is that it was 'shortcut' bread that was got ready quickly while the main batch of dough was proving for a second time. The dough would be quickly rolled out and 'stotted' or thrown onto the bottom of the coal-fired oven.
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Ingredients
3 lbs strong white bread flour
3 tsp of salt
½ oz lard
1 oz fresh yeast and 1 tsp sugar
OR
2 sachets dried yeast
2¾-3 pints warm water
Method
Mix together the flour and salt. Rub in the lard.
Prepare the dried yeast according to the instructions on the packet or cream the fresh yeast and sugar and stir in about half the warm water until dissolved.
Leave the yeast mixture for about 15 mins until frothy.
Make a well in the middle of the flour, add the dissolved yeast with the rest of the warm water to make a firm, but not sticky, dough which should leave the sides of the bowl clean.
Knead the dough for ten minutes then place in a bowl, cover with a cloth and leave in a warm place until it has doubled in size.
Turn out and knead again lightly. Roll out to about ½-¾ inch thick, prick all over with a fork, and bake on a floured tray on the bottom shelf of the oven 450ºF, 230º or gas mark 8 until firm and lightly brown - about 25-30 mins.
Stottie cake is best eaten on the same day.
From Stotties, Stews and More
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Why did you mention stotty cake? I can't get the jolly thing out of my mind! My Auntie Lizzy (Wilson) was the best stotty cake maker you ever met. She must have made tens of thousands in her life. No matter what time of day or night you could get a stotty cake from Auntie Lizzy Wilson! She used to live in Green Lane in Shields. There must have been many a person who knew that at any time of day or night you could get a meal at Auntie Lizzie's . . . I'm not joking! Even if you rocked up at 2 in the morning out would come the pots and pans and, yes, the stotty cake! My mouth is watering!
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Copyright (c) 2000-2001 Sue Kelly. Tastes Of Home