Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Wiltshire Lardy Cake




Source of Recipe


the web


List of Ingredients




Yeast - 15g (½ oz) fresh or 1½ tsp dried and a pinch of sugar
Water - 300ml (½ pint), warmed
Strong white flour - 450g (1 lb)
Salt - 1 tsp
Lard - 75g (3 oz), diced
Butter - 75g (3 oz), diced
Mixed sultanas and currants - 175g (6 oz)
Chopped mixed peel - 50g (2 oz)
Sugar - 50g (2 oz)



Recipe



Preheat oven to 220 °C / 425 °F / Gas 7. Grease a 20 x 25 cm (8 x 10 inch) roasting tin.

Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with the pinch of sugar and leave for 15 minutes until frothy.

Put the flour and salt in a bowl and rub in 15g (½ oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary.

Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.

Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm (¼ inch) thick. Dot one-third of the remaining lard and butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, then repeat the process twice more.

Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top with a criss-cross pattern with a knife, then bake for about 30 minutes, or until well risen and golden brown. Turn out and serve immediately or leave to cool on a wire rack. Serve plain or with butter.

Makes 12 slices.