This cake sings as it cooks - a girdle cake from Northumberland. Serve piping hot.
350 g self raising flour
50 g ground rice
1 tspn baking powder
1 tspn salt
50 g butter
50 g caster sugar
75 g currants
250 g thin cream and milk mixed
1 tspn mixed spice, optional
75 g mixed dried fruit
Heat and prepare the griddle or heavy based frying pan as described in the Cooking Dictionary. Sift flour, baking powder, ground rice, mixed spice, and salt into a bowl. Cut the butter into the flour, then rub in until mixture resembles even-sized breadcrumbs. Stir sugar and currants into rubbed-in mixture. Stir in the dried fruit.
Make a hollow in the middle of the mixture and pour in cream mixture. Work to make a soft but not sticky dough.
Turn the dough out onto a lightly floured board and knead quickly and lightly. Roll or press out to a 23 cm circle approx 6mm thick.
Lightly grease the griddle and transfer the hinny to the griddle. Bake 4 - 5 minutes until risen and brown underneath.
Turn and bake another 4 - 5 minutes until evenly browned and quite dry in the centre.
Transfer to a serving plate, cut into wedges, split in half and lash with butter.
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