Lardy Cake

Name: Lardy Cake
Cuisine: British
Ingredients: 25 g lard; 500 g Strong white flour; 7 g fast action yeast; 15 g suger; 5 g salt; 200 ml Water; 100 ml Milk; Filling:; 120 g lard; 75 g sultanas; 75 g raisins; 90 g sugar

Mat Davies @ashmere

Lardy Cake

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Ingredients

25 glard
500 gStrong white flour
7 gfast action yeast
15 gsuger
5 gsalt
200 mlWater
100 mlMilk
Filling:
120 glard
75 gsultanas
75 graisins
90 gsugar

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Steps

1

Grease a loaf tin
2

Warm milk and water in microwave for 1minute
3

Added 25g lard and 15g suger and stir to disolve
4

Add yeast to liquid and leave for 10minutes to check yeast blooms
5

Place flour, salt and liquid into a stand mixer using the dough hook attachment on min speed once all added kneed for up to 10 minutes (you can do this by hand if so slowly add liquid as you bring together)
6

Transfer to a lightly oil bowl and set aside to raise until it has doubled in side approximately 1 hour
7

On a lightly floured surface place the dough and roll flat
8

Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
9

Place in the geased tin and cover allowing it to raise again for 30 minutes
10

Preheat the oven to 210°C/190°C fan.
11

Bake for 30–40 minutes until crisp and golden on top and cooked through. If the loaf seems to be browning too much, lay some baking parchment over the top until fully cooked. Cool in the tin.
I find adding a little water to the bottom of the oven at the start to generate steam helps.