Traditional Northumbrian Singing Hinnies vs Classic New Orleans Beignets

Both dishes lean on sugar, butter and egg, yet they handle them in very different ways. The Singing Hinnies rub cold butter and beef suet into flour for tender rounds leavened with baking powder, studded with currants and cooked on a greased griddle until golden and gently hissing. The beignets knead softened butter, eggs and evaporated milk into a yeasted dough that rises before being deep-fried into puffed golden squares. Where the hinnies are served warm with extra butter, the beignets disappear under a generous dusting of powdered sugar.