Old Shep27

Old_Shep_27

:j Anyone got a recipe for Lardie - cake ??

Thanks.

duncans_mum

MAKES ABOUT 12 SLICES


15 g (1/2 oz) fresh yeast, or 7.5 ml (1 1/2 tsp) dried and a pinch of sugar
450 g (1 lb) strong white flour
5 ml(l tsp) salt
75 g (3 oz) lard, diced
75 g (3 oz) butter, diced
175 g (6 oz) mixed sultanas and currants
50 g (2 oz) chopped mixed peel
50 g (2 oz) sugar


1. Grease a 20.5 x 25 cm (8 x 10 inch) roasting tin.


2. Blend the fresh yeast with 300 ml (1/2 pint) warm water. If using dried yeast, sprinkle it into 300 ml (1/2 pint) warm water with the sugar and leave for 15 minutes, until frothy.


3. Put the flour and salt in a bowl and rub in 15 g (1/2 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary.


4. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.


5. Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm (1/4 inch) thick. Dot one-third of the remaining lard and the butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter-turn, then repeat the process twice more.


6. Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top in a criss-cross pattern with a knife, then bake at 220°C (425°F) mark 7 for about 30 minutes, until well risen and golden brown.


7. Turn out and serve immediately or leave to cool on a wire rack.


Serve plain or with butter.