Lardy Cake. Lardy Cake is one of my favourite treats of all time. Lardy cake is not from the North of England. It is from Wiltshire in the South West where pig farming was common and. (Lardy Bread, Lardy Johns, Dough Cake, Fourses Cake, Wiltshire Lardy Cake).
Make a cup of tea and put your feet up with this naughty-but-nice classic cake recipe. "Lardy cake is a traditional spiced fruit cake made in Wiltshire.
While it is called a cake, it is more The main ingredient is lard which was used in large quantities and was readily available in the area as.
Warm or cold, this recipe is sweet, filling and delicious.
You can have Lardy Cake using 12 ingredients and 11 steps. Here is how you cook it.
Ingredients of Lardy Cake
- It's 25 g of lard.
- It's 500 g of Strong white flour.
- It's 7 g of fast action yeast.
- You need 15 g of suger.
- It's 5 g of salt.
- You need 200 ml of Water.
- It's 100 ml of Milk.
- It's of Filling:.
- You need 120 g of lard.
- You need 75 g of sultanas.
- It's 75 g of raisins.
- You need 90 g of 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. A very traditional recipe from SW England - lardy cake is *not* for those on diets!
Lardy Cake instructions
- Grease a loaf tin.
- Warm milk and water in microwave for 1minute.
- Added 25g lard and 15g suger and stir to disolve.
- Add yeast to liquid and leave for 10minutes to check yeast blooms.
- Place flour, salt and liquid into a stand mixer using the dough hook attachment on min speed once all added kneed for up to 10 minutes (you can do this by hand if so slowly add liquid as you bring together).
- Transfer to a lightly oil bowl and set aside to raise until it has doubled in side approximately 1 hour.
- On a lightly floured surface place the dough and roll flat.
- Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit..
- Place in the geased tin and cover allowing it to raise again for 30 minutes.
- Preheat the oven to 210°C/190°C fan..
- Bake for 30–40 minutes until crisp and golden on top and cooked through. If the loaf seems to be browning too much, lay some baking parchment over the top until fully cooked. Cool in the tin. I find adding a little water to the bottom of the oven at the start to generate steam helps..
It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for. "lardy cake." A Dictionary of Food and Nutrition. . That Ended Up on the Grill (Cooking with Carolyn). After testing your recipes for lardy cake, for which I thank you all once more, it is with a good deal of embarrassment that I discover a lardy cake recipe in the very book I raved about only two weeks ago. "Lardy Cake.". This might be a Saturday Night Live Shimmer skit.