Singin’ Hinney


  • 12 oz. plain flour
  • 2 oz. caster sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 oz. ground rice
  • 1 oz. lard
  • 3 oz. currants
  • ½ pint milk


Sieve together flour, rice, salt, baking powder and caster sugar. Rub in lard and add currants. Mix to a soft dough with the milk. Roll out to a circle about ½ inch thick and prick all over with a fork. Lightly grease a griddle or thick frying pan and when hot cook the cake for about 10 minutes on each side or until golden brown.