Post by carnation037 on Feb 8, 2003 20:00:56 GMT -6
Singin' Hinney
8 ounces plain flour
1/4 teaspoon Bicarbonate of Soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3 ounces lard or shortening
3 ounces currants
milk
Lightly grease a large thick based frying pan or gridle.
Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard,
cut into small pieces, and rub in with the fingertips until mixture
resembles fine breadcrumbs. Add currants and about 6 tablespoons
milk; stir with a fork until just mixed to a soft dough. Place frying
pan over a low heat.
Turn out onto a floured board and knead lightly. Roll out to a
circle, 8 inches diameter. Place in frying pan and cook until golden
brown on underside - about 15 minutes. Turn with a fish-slice;
lightly press down edges with the slice and cook on the other side
for a further 8 to 10 minutes.
Remove from pan. Split in half with a sharp knife, spread half with
butter, sandwhich together and cut into wedges. Serve hot.
Yield: 4 servings.
8 ounces plain flour
1/4 teaspoon Bicarbonate of Soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3 ounces lard or shortening
3 ounces currants
milk
Lightly grease a large thick based frying pan or gridle.
Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard,
cut into small pieces, and rub in with the fingertips until mixture
resembles fine breadcrumbs. Add currants and about 6 tablespoons
milk; stir with a fork until just mixed to a soft dough. Place frying
pan over a low heat.
Turn out onto a floured board and knead lightly. Roll out to a
circle, 8 inches diameter. Place in frying pan and cook until golden
brown on underside - about 15 minutes. Turn with a fish-slice;
lightly press down edges with the slice and cook on the other side
for a further 8 to 10 minutes.
Remove from pan. Split in half with a sharp knife, spread half with
butter, sandwhich together and cut into wedges. Serve hot.
Yield: 4 servings.