Recipe - Singin Hinney

8 ounce Plain flour
One fourth teaspoon Bicarbonate of Soda
One half teaspoon Cream of Tartar
One half teaspoon Salt
3 ounce Lard
3 ounce Currants
Milk

Lightly grease a large thick based frying pan or girdle.

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 fishslice; 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.

From: "The Cupboard was Bare" Some recipes for "Empty Larder days" by
Sylvia Percival (my wife)

This is a recipe we picked up when we were living in County Durham
Northern England. Very popular because it's cheap, simple, filling, and
delicious.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini