Lardy Cake
Lardy Cake

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lardy cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Lardy Cake is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Lardy Cake is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have lardy cake using 12 ingredients and 12 steps. Here is how you cook that.

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

This recipe is taken from Too Good To Waste by Victoria Glass, Nourish Books. 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. It seems to be similar to Cornish heava cakes.

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.

This recipe comes from "Mary Berry's Complete Cookbook" and calls for large amounts of "white vegetable fat". I've always made this with lard (pork fat) purely because of it being. Drain off any excess tea from the fruit, then mix with the remaining lard, the mixed spice and sugar. Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit. It originates from Wiltshire and is commonly found throughout the West Country.

So that’s going to wrap it up with this special food lardy cake recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!