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Wiltshire Lardy Cakes    HT  CD  CBF  English  90mins plus proving
 

Makes 12   Hot  Cold  Dried Fruit   Baked Fayre  Breads  Bread   tea Time  England  Britain  British

 

Ingredients
1 ½ teasp Dried Yeast

1 pinch Sugar
300ml/10fl.oz. Warm Water
450g/1lb Strong White flour
1 teasp Salt
75g/3oz Lard, diced
75g/3oz Butter, cubed
75g/3oz  Sultanas

75g/3oz Currants
50g/2oz Chopped Mixed Peel
50g/2oz Sugar

Instructions

1. Sprinkle the dried yeast into the warm water with the pinch of sugar and allow to stand for 15 minutes until frothy.

2. Place the flour and salt in a large mixing bowl and rub in 15g/ ½oz of the lard with your fingertips.

 

3. Make a well in the centre of the mixture, pour in the yeast liquid and beat together to make a dough, adding more water if necessary so that the mixture is stiff enough to leave the sides of the bowl.

 

4. Turn on to a lightly floured surface and knead well for about 10 minutes. Transfer to a clean bowl, over with a tea-towel and leave to prove in a warm place for 1 hour or until doubled in size.

5. Turn the dough on to a floured surface and roll out to a rectangle about 6mm/¼- inch) thick.

 

6. Dot one-third of the remaining lard and butter over the surface of the dough, sprinkle one-third of the fruit, peel and sugar over the surface then fold the bottom third up and the top third down. Give a quarter turn to the right, then roll out again repeat the whole process twice more.

7. Roll the dough out to fit a greased 20 x 25 cm (8 x 10 inch) roasting tin, cover with a tea towel and leave in a warm place for 30 minutes, until puffed up.

 

8. Meanwhile, preheat the oven to 220 C, 425F, Gas mark 7.

 

9. Once puffy, score the top in a criss-cross pattern with a knife, then bake for about 30 minutes until well risen and golden brown.  Serve hot or cold, plain or with butter.
 

 

   

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe

Oven

Mixing Bowl

Wooden Spoon

Wire Rack

 

Tips, Options and Substitutions

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