Recipe of Super Quick Homemade Lardy Cake

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The ingredients needed to make Lardy Cake:

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

I've always made this with lard (pork fat) purely because of it being. 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. This lardy cake recipe from Victoria Glass is a traditional British favourite.

Instructions 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.

It originates from Wiltshire and is commonly found throughout the West Country. This lardy cake recipe from Victoria Glass is a traditional British favourite. There is hot dispute in southern counties as to which can boast the original recipe - but all must agree it's best served with a nice cup of tea as an afternoon snack. This recipe is taken from Too Good To Waste by Victoria Glass, Nourish Books. Gently press down on dough with rolling pin.

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