Singin' Hinney Recipe

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 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.