Lardy cake
Lardy cake

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lardy cake. One of my favorites. This time, I’m gonna make it a little bit tasty. 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 meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Lardy cake is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook lardy cake using 14 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Lardy cake:
  1. Make ready 450 g strong white flour
  2. Take 15 g lard
  3. Take 25 g caster sugar
  4. Prepare 21 g yeast
  5. Prepare 300 ml lukewarm water
  6. Prepare For the filling
  7. Make ready 75 g lard
  8. Make ready 75 g soft brown sugar
  9. Get 180 g currants and/or raisins
  10. Get 25 g chopped peel
  11. Take 1 tsp mixed spice
  12. Take For the glaze
  13. Get 2 tsp sunflower oil
  14. Prepare 2 tsp caster 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.

Steps to make Lardy cake:
  1. Grease a 25x20cm tin or, as I did, two slightly smaller ones.
  2. Add flour and salt to bowl and rub in the lard.
  3. In a bowl cream the yeast with half the milk and allow to stand for 5-10 minutes.
  4. Add the rest of the water to the mix and add to the flour. Mix until a smooth dough.
  5. Turn out onto a floured surface and knead for 5-10 minutes. Place in a bowl an cover, or put in a prover, until the dough doubles in size.
  6. Knock back the dough and turn out onto a floured surface. At this point split the dough if you are using two tins.
  7. Roll the dough into a rough rectangle. Slightly smaller than the tin to be used.
  8. With half the lard flake the bottom two thirds of the dough.
  9. Cover the lard with half the fruit, sugar and spice.
  10. Fold the top third down and the bottom third up. Use a roller to seal the edges.
  11. Rotate the dough 90 degrees and repeat the roll out, flaking, fruiting and folding. Finally roll the dough to be just smaller than the tin.
  12. Cover or put in a prover to allow to double in size. While proving heat the oven to 200c/gas 6.
  13. When doubled in size. Use a sharp knife to score crisscrossed lines across the top and brush with the the oil. Sprinkle with the sugar. You will need to be quick to prevent the dough from from deflating.
  14. Cook for 30-40 minutes until golden brown.
  15. Allow to cool slightly. Then cut into thick slices and serve.

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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