Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, lardy cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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). The traditional tea time treat known as lardy cake is essentially a loaf of bread with added nutmeg, sugar, fruits such as.
Lardy Cake is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Lardy Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have lardy cake using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Lardy Cake:
- Get 25 g lard
- Prepare 500 g Strong white flour
- Make ready 7 g fast action yeast
- Prepare 15 g suger
- Make ready 5 g salt
- Make ready 200 ml Water
- Prepare 100 ml Milk
- Make ready Filling:
- Prepare 120 g lard
- Make ready 75 g sultanas
- Prepare 75 g raisins
- Make ready 90 g sugar
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. "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. Lardy cake comes from Wiltshire, in the south west region of the UK, but there are also similar recipes from other regions.
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.
Fourses cake in Sussex, Lardy Johns in Sussex and I am sure there are many. A traditional British cake, which originates from Wiltshire. It's rich, delicious and the perfect treat for afternoon tea. Don't even think about substituting butter or margarine for the lard. "Lardy Cake.". This might be a Saturday Night Live Shimmer skit.
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