Lardy Cake
Lardy Cake

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lardy cake. It is one of my favorites food recipes. This time, I’m gonna make it a little 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 favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Lardy Cake is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have lardy cake using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Lardy Cake:
  1. Get Bread Mix
  2. Make ready 350 g strong white flour
  3. Make ready 30 g lard
  4. Prepare 100 g warm water
  5. Prepare 100 g warm milk
  6. Make ready 10 g sugar
  7. Make ready 10 g yeast
  8. Prepare 2 g salt
  9. Make ready Filling
  10. Make ready 150 g soft brown sugar
  11. Get 150 g lard
  12. Take 50 g sultanas

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.

Steps to make Lardy Cake:
  1. Mix the dry bread ingredients together with the lard in a large bowl
  2. Mix the milk and water together, and add the yeast to it. Wait 10 minutes to allow it to activate.
  3. Add the liquid to the dry bread mix and form into a ball. Kneed the dough for 10 minutes.
  4. Cover the bowl and leave in a warm place to rise. It should have doubled in size after 45 minutes or so.
  5. Turn the oven on to 210 C
  6. For the filling, mix the lard and the sugar into a paste and separate into three equal parts
  7. Line the base of your cooking tray with one part of the paste. I used a 25cm diameter silicon mould.
  8. Once the dough has risen, roll out to a rectangle and in the middle third add one part of paste, and half the raisins.
  9. Fold each uncovered third over the centre, rotate the dough and roll out back to the original rectangle shape.
  10. Add the remaining paste and raisin as before and repeat the folding.
  11. Shape the dough into a sausage and lay it as a spiral in the baking tray. Cover and allow to rise again.
  12. When doubled in size, place in the over for 45 minutes. Remove and allow to sit for 30 minutes to allow the caramelised base time to firm up.

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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