Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lardy cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. 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).
Lardy Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Lardy Cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lardy cake using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Lardy Cake:
- Take 25 g lard
- Make ready 500 g Strong white flour
- Prepare 7 g fast action yeast
- Get 15 g suger
- Take 5 g salt
- Take 200 ml Water
- Take 100 ml Milk
- Make ready Filling:
- Make ready 120 g lard
- Prepare 75 g sultanas
- Make ready 75 g raisins
- Prepare 90 g sugar
Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for. 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. A traditional British cake, which originates from Wiltshire.
Steps to make Lardy Cake:
- 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's rich, delicious and the perfect treat for afternoon tea. Don't even think about substituting butter or margarine for the lard. Warm or cold, this recipe is sweet, filling and delicious. 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. 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.
So that’s going to wrap it up for this exceptional food lardy cake recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
