Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lardy cake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lardy cake is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Lardy cake is something which I have loved my whole life. They’re nice and they look wonderful.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook lardy cake using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Lardy cake:

1. Make ready 450 g strong white flour
2. Make ready 15 g lard
3. Get 25 g caster sugar
4. Get 21 g yeast
5. Make ready 300 ml lukewarm water
6. Prepare For the filling
7. Make ready 75 g lard
8. Take 75 g soft brown sugar
9. Get 180 g currants and/or raisins
10. Make ready 25 g chopped peel
11. Prepare 1 tsp mixed spice
12. Prepare For the glaze
13. Make ready 2 tsp sunflower oil
14. Take 2 tsp caster sugar

A very traditional recipe from SW England - lardy cake is not for those on diets! I'm just wondering, why do they call it lardy monkey bread when there is absolutely no lard in it???? Just the name alone will cause some people to faint in horror as lard still has a bad reputation with many health-conscious eaters. Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for.

Instructions to make Lardy cake:

1. Grease a 25x20cm tin or, as I did, two slightly smaller ones.
2. Add flour and salt to bowl and rub in the lard.
3. In a bowl cream the yeast with half the milk and allow to stand for 5-10 minutes.
4. Add the rest of the water to the mix and add to the flour. Mix until a smooth dough.
5. Turn out onto a floured surface and knead for 5-10 minutes. Place in a bowl an cover, or put in a prover, until the dough doubles in size.
6. Knock back the dough and turn out onto a floured surface. At this point split the dough if you are using two tins.
7. Roll the dough into a rough rectangle. Slightly smaller than the tin to be used.
8. With half the lard flake the bottom two thirds of the dough.
9. Cover the lard with half the fruit, sugar and spice.
10. Fold the top third down and the bottom third up. Use a roller to seal the edges.
11. Rotate the dough 90 degrees and repeat the roll out, flaking, fruiting and folding. Finally roll the dough to be just smaller than the tin.
12. Cover or put in a prover to allow to double in size. While proving heat the oven to 200c/gas 6.
13. When doubled in size. Use a sharp knife to score crisscrossed lines across the top and brush with the the oil. Sprinkle with the sugar. You will need to be quick to prevent the dough from from deflating.
14. Cook for 30-40 minutes until golden brown.
15. Allow to cool slightly. Then cut into thick slices and serve.

Lardy cake — 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. 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.

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