Wiltshire Lardy Cake

Gary Waite @cook_20376404

IMP (International Masters of Publisher's) Grandma's KITCHEN/ Old-Fashioned Breads. - grandma's secrets : If Grandma had no fresh yeast to hand , she would use 2 teaspoons dried yeast instead . She mixed it with the sugar and lukewarm water and set the mixture aside for 15 minutes , until it was frothy

Gary Waite @cook_20376404

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Ingredients

30 minutes

1 cake

15g/ 1/2 oz fresh yeast
1/2 tbsp.caster sugar
300ml/ 1/2pt warm water
450g/ 1 lb plain flour
1/2 tbsp.salt
375g/ 13 oz lard
50g/ 2oz crushed sugar cube's
1/2 tsp.each nutmeg, cinnamon and allspice
25g/ 1 oz currants
25g/ 1 oz sultanas

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Steps

30 minutes

1

In a small bowl, mix the yeast with the caster sugar and the warm water and stir to dissolve
2

Sift the flour into a large mixing bowl. Add the yeast mixture to the flour along with the salt and mix to form a soft dough. Knead the dough until it is smooth
3

Transfer the dough to an oiled bowl and cover with a tea towel. Set aside in a warm place for about 1 hour, or until doubled in size
4

Preheat the oven to 200 oC/ 400 oF/Gas 6. Grease a 25 × 20cm/ 10 × 8in baking tin
5

On a lightly floured surface, flatten the dough and roll out into a circle 1cm/ 1/2in thick. Dot dough with a third each of the lard and crushed sugar cubes. Fold the dough over and roll out again
6

Sprinkle with the spices. Dot with a third of lard and sugar once more. Roll out and repeat. At the last rolling sprinkle with currants and sultanas. Fold and roll dough to the size of the tin and place inside
7

Bake in the oven for 30 minutes, or until golden brown. Serve warm or cold