Lardy Cake

Method

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1. Mix the flour, yeast, salt and sugar, rub in the butter and stir in the water to a soft dough. Knead 8 minutes until smooth.

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2. Cover and leave to rise for 1 hour, until doubled.

   Mark done Start 1 hr timer

3. Mix the sugar, fruit and mixed spice for the layers. Roll the dough into a rectangle about 25 x 40 cm.

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4. Spread a third of the lard over the top two thirds of the dough, sprinkle with a third of the sugar mixture, fold the bottom third up and the top third down like a letter and press the edges to seal. Turn the dough 90 degrees.

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5. Repeat the rolling, spreading and folding twice more, using up the lard and sugar mixture.

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6. Roll the dough to fit a greased 20 x 25 cm tin, fit it in, score the top in a diamond pattern and cover. Prove for 45 minutes until puffy.

   Mark done Start 45 min timer

7. Heat the oven to 200°C / 400°F.

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8. Bake 35 to 40 minutes, until deep golden.

   Mark done Start 35 min timer

9. Brush the hot cake with the sugar glaze, turn it out upside down onto a rack straight away so the syrup runs through, and cool before cutting.

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Chef’s Tips

• Turn it out while it is hot. Otherwise the syrup sets in the tin.
• Fold and roll gently so the fat stays in layers.
• Use lard for the authentic flavour, or butter for a lighter one.

Pairing Suggestions

• A cup of tea
• A slice of mature cheddar
• A glass of cider

Storage & Reheating

Best the day it is baked. Keep in a tin 3 days and warm slices before eating. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.