The best delicious Wiltshire Lardy Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Wiltshire Lardy Cake recipe today!
Hello my friends, this Wiltshire Lardy Cake recipe will not disappoint, I promise! Made with simple ingredients, our Wiltshire Lardy Cake is amazingly delicious, and addictive, everyone will be asking for more Wiltshire Lardy Cake.
What Makes This Wiltshire Lardy Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Wiltshire Lardy Cake.
Ready to make this Wiltshire Lardy Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 lb Strong white bread flour
1 ts Easy-blend yeast
1/2 ts Salt
1/2 oz Melted lard
1/4 pt Warm water (or milk & water)
TO FINISH
1/4 lb Pure pork lard; diced
Lard for greasing the pan
Cinnamon
Allspice
Demerara sugar
———————-MIX TOGETHER THE FOLLOWING———————-
1 oz Sultanas; chopped
1 oz Raisins; chopped
1 oz Currents; chopped
1 oz Chopped candied peel
Using a food-mixer or processor or your hands, mix and knead the
dough. Cover it with oiled polythene and leave to rise until doubled
in size; this will take about 1 hour in a warm place.
Knock back the dough, knead it again briefly and roll out to an
oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon
ground allspice and 2 ounces sugar and sprinkle half of this mixture
over the dough. Add half the dried fruits and half the diced lard.
Roll up the dough, like a swiss roll, give it a quarter turn and roll
it out to an oblong again. Sprinkle with sugar and spices, dried
fruits and fat exactly as before. Then roll up and roll out the dough
to an oblong once again, but this time make it the right size to fit
a shallow baking or roasting tin about 7-inches square. Grease the
tin and put the dough into it, pressing it well into the corners.
Cover and leave to prove (rise) until the dough is light, puffy and
well risen.
Score the top of the dough with a diamond pattern, brush with melted
lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark
7 until cooked to a golden brown and smelling delicious, 35-40
minutes.
Cool the cake briefly in the tin so that the melted fat is
re-absorbed, then serve it while still warm, cut into large sticky
fingers. Makes 1 cake
Yields
1 Servings
Leave a Reply