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A TASTE OF THE NORTH EAST
PAN HAGGERTY.
Traditionally Pan Haggerty is always served direct from the pan.
2 tablespoons oil or 1oz dripping.
1lb of potatoes, peeled and thinly sliced.
2 medium onions, peeled and thinly sliced.
4oz grated cheese; preferably Lancashire.
Salt and black pepper.
Heat the oil or dripping in a large frying pan.
Place the sliced potatoes in a layer over the base of the pan and cover with the sliced onions. Season and sprinkle over the grated cheese. Cover the frying pan with a lid and fry gently for 30 minutes or until cooked through.Remove the lid and place under a hot grill to brown the cheese. Serve in wedges direct from the pan. |
SINGIN' HINNIES
8oz plain flour.
2oz lard.
pinch of salt.
1oz sugar.
1 teaspoon baking powder.
3oz currants or sultanas.
2oz butter.
2-3 tablespoons milk.
Sift the flour, salt and baking powder together into a bowl, then rub in the butter and lard until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and mix to a stiff dough with the milk. Roll into a ball and flatten on a floured surface into a round cake about half an inch thick. Lightly grease and heat a frying pan or griddle and place on it the hinny. Prick the top lightly with a fork and cook for 15 to 20 minutes, turning once, until golden brown on both sides. Serve hot, cut into wedges and spread with plenty of butter. |
STANHOPE FIRELIGHTERS
8 oz rolled oats.
4oz brown sugar.
8oz margarine, melted.
4oz white sugar.
Set oven to 350F or Mark 4.In a bowl, blend the oats and margarine well together. Mix the sugars together and stir into the mixture. Press the mixture into a well-greased Swiss roll tin and bake for 25 to 30 minutes. Mark into squares in the tin while still hot and remove when cool. |
DURHAM POPOVERS
8oz plain flour.
4 eggs beaten.
1oz butter.
pinch of salt.
A little milk.
Set oven to 425F or Mark 7. Sift the flour into a
bowl, then rub in the butter.Make a well in the centre and stir in the eggs and salt, then add sufficient milk to make a smooth, creamy batter. Spoon into 12 to 14 well greased patty tins, filling them just half-full and bake for 30 minutes, until well risen and golden. Serve hot with jam or marmalade. |
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