Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, lardy cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Lardy Cake is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Lardy Cake is something which I’ve loved my whole life.
Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit. It originates from Wiltshire and is commonly found throughout the West Country. Lardy cake is not from the North of England.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lardy cake using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lardy Cake:
- Prepare Bread Mix
- Take 350 g strong white flour
- Take 30 g lard
- Get 100 g warm water
- Prepare 100 g warm milk
- Make ready 10 g sugar
- Take 10 g yeast
- Get 2 g salt
- Make ready Filling
- Get 150 g soft brown sugar
- Take 150 g lard
- Prepare 50 g sultanas
I'm just wondering, why do they call it lardy monkey bread when there is absolutely no lard in it???? Lard is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat.
Instructions to make Lardy Cake:
- Mix the dry bread ingredients together with the lard in a large bowl
- Mix the milk and water together, and add the yeast to it. Wait 10 minutes to allow it to activate.
- Add the liquid to the dry bread mix and form into a ball. Kneed the dough for 10 minutes.
- Cover the bowl and leave in a warm place to rise. It should have doubled in size after 45 minutes or so.
- Turn the oven on to 210 C
- For the filling, mix the lard and the sugar into a paste and separate into three equal parts
- Line the base of your cooking tray with one part of the paste. I used a 25cm diameter silicon mould.
- Once the dough has risen, roll out to a rectangle and in the middle third add one part of paste, and half the raisins.
- Fold each uncovered third over the centre, rotate the dough and roll out back to the original rectangle shape.
- Add the remaining paste and raisin as before and repeat the folding.
- Shape the dough into a sausage and lay it as a spiral in the baking tray. Cover and allow to rise again.
- When doubled in size, place in the over for 45 minutes. Remove and allow to sit for 30 minutes to allow the caramelised base time to firm up.
Warm or cold, this recipe is sweet, filling and delicious. Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose. Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for. A traditional British cake, which originates from Wiltshire. It's rich, delicious and the perfect treat for afternoon tea.
So that is going to wrap it up with this special food lardy cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
