Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lardy cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lardy cake is not from the North of England. It is from Wiltshire in the South West where pig farming was common and. Lardy Cake is one of my favourite treats of all time.
Lardy Cake is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lardy Cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook lardy cake using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Lardy Cake:
- Get 25 g lard
- Prepare 500 g Strong white flour
- Make ready 7 g fast action yeast
- Get 15 g suger
- Take 5 g salt
- Take 200 ml Water
- Get 100 ml Milk
- Take Filling:
- Take 120 g lard
- Prepare 75 g sultanas
- Take 75 g raisins
- Prepare 90 g sugar
Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose. Lardy cake, also known as Lardy bread, Lardy Johns, Dough cake or Fourses cake is a traditional bread from England. The main ingredients are lard (specifically freshly rendered pork lard), flour, sugar, spices. Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for.
Instructions to make Lardy Cake:
- Grease a loaf tin
- Warm milk and water in microwave for 1minute
- Added 25g lard and 15g suger and stir to disolve
- Add yeast to liquid and leave for 10minutes to check yeast blooms
- Place flour, salt and liquid into a stand mixer using the dough hook attachment on min speed once all added kneed for up to 10 minutes (you can do this by hand if so slowly add liquid as you bring together)
- Transfer to a lightly oil bowl and set aside to raise until it has doubled in side approximately 1 hour
- On a lightly floured surface place the dough and roll flat
- Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
- Place in the geased tin and cover allowing it to raise again for 30 minutes
- Preheat the oven to 210°C/190°C fan.
- Bake for 30–40 minutes until crisp and golden on top and cooked through. If the loaf seems to be browning too much, lay some baking parchment over the top until fully cooked. Cool in the tin. - I find adding a little water to the bottom of the oven at the start to generate steam helps.
A very traditional recipe from SW England - lardy cake is not for those on diets! It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. "lardy cake." A Dictionary of Food and Nutrition. . This might be a Saturday Night Live Shimmer skit. Lardy cake is actually a yeasted sweet bread originating from southern England. That Ended Up on the Grill (Cooking with Carolyn).
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