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Gloucestershire Lardy Cake




Source of Recipe


National Trust


List of Ingredients




500g strong white flour,
1 tsp salt,
1 dssp dried yeast,
300ml hand hot water,
80g lard,
80g butter,
180g sultanas and currants mixed,
60g chopped mixed peel,
60g sugar

Recipe



Heat the oven to GM7/220’C/425’F.

Cream the yeast with a little of the water.

Rub half of the lard into the flour. Stir in the salt and the yeast liquid and enough of the rest of the water to make a soft but not sticky dough.

Knead for 10 minutes until smooth and elastic. Place in a clean bowl and cover. Leave to prove in a warm place for 1 hour.

Turn on to a work surface and roll out to a rectangle ½cm thick.

Mix the remaining lard with the butter and dot 1/3 of it over the surface. Sprinkle over 1/3 of the mixed fruit and 1/3 of the sugar.

Fold the bottom 1/3 up and the top 1/3 down. Turn the dough a ¼ turn, roll out and repeat twice more

Fit the dough into a 20x 25cm roasting tin. Leave to prove in a warm place for 30 minutes until risen and puffy.

Score the top in a criss-cross pattern and bake in the oven for 35-45 minutes until golden brown.

When it comes out of the oven, brush the top of the lardy with some sugar syrup.

Serve warm with or without butter.