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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 pinch Sugar 75g/3oz Currants
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.
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.
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. |