Lardy cake. I have to admit that this is the first time I have ever made a lardy cake, one of our many traditional yeasted fruit breads (for bread it. Simple recipes for cakes, biscuits, pies, puddings and desserts that celebrate Britain's glorious baking heritage, from <i>Great Birtish Bake Off</i> favourite, Mary-Anne Boermans. Lardy cake is not from the North of England.

Lardy Cake showing the rich, layered Interior. Lardy Cake and Whisky Sauce at The Waterside, Bray a prestigious Thames side restaurant. Warm or cold, this recipe is sweet, filling and delicious. You can cook Lardy cake using 14 ingredients and 15 steps. Here is how you cook it.

Ingredients of Lardy cake

Prepare 450 g of strong white flour.
You need 15 g of lard.
It's 25 g of caster sugar.
You need 21 g of yeast.
Prepare 300 ml of lukewarm water.
Prepare of For the filling.
It's 75 g of lard.
It's 75 g of soft brown sugar.
You need 180 g of currants and/or raisins.
Prepare 25 g of chopped peel.
It's 1 tsp of mixed spice.
Prepare of For the glaze.
Prepare 2 tsp of sunflower oil.
Prepare 2 tsp of caster sugar.

The traditional tea time treat known as lardy cake is essentially a loaf of bread with added nutmeg, sugar, fruits such as. 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, also known as Lardy bread, Lardy Johns, Dough cake or Fourses cake is a traditional bread from England.

Lardy cake instructions

Grease a 25x20cm tin or, as I did, two slightly smaller ones..
Add flour and salt to bowl and rub in the lard..
In a bowl cream the yeast with half the milk and allow to stand for 5-10 minutes..
Add the rest of the water to the mix and add to the flour. Mix until a smooth dough..
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..
Knock back the dough and turn out onto a floured surface. At this point split the dough if you are using two tins..
Roll the dough into a rough rectangle. Slightly smaller than the tin to be used..
With half the lard flake the bottom two thirds of the dough..
Cover the lard with half the fruit, sugar and spice..
Fold the top third down and the bottom third up. Use a roller to seal the edges..
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..
Cover or put in a prover to allow to double in size. While proving heat the oven to 200c/gas 6..
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..
Cook for 30-40 minutes until golden brown..
Allow to cool slightly. Then cut into thick slices and serve..

The main ingredients are lard (specifically freshly rendered pork lard), flour. Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake is a traditional rich spiced form of bread found in several southern counties Lardy cake. Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for. Looking for cake recipes, lardy cake recipes, fruitcake recipes, fruity lardy cake recipes or classic cake recipes? Lardy cake is actually a yeasted sweet bread originating from southern England.