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How To make Wiltshire Lardy Cake
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 Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias
How To make Wiltshire Lardy Cake's Videos
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Not one of our usual vlogs but Steve's first cooking vlog. This time he attempts to make a Wiltshire Lardy cake. He said 2 tablespoons of salt he should have said 2 teaspoons! So will it be edible? Chris wasn't convinced! Watch to find out!
For the recipe follow this link
For bread dough follow this link
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Lardy Cake Is Making a Comeback: Here's What You Need To Know!
Lardy Cake
Lardy cake is a beloved British classic, and this is my version of Lardy Cake.
While there is some debate among residents of southern counties about the original recipe, everyone agrees that lardy cake is best enjoyed with a steaming hot cup of tea as an afternoon snack. Give this recipe a try and see why it has stood the test of time as a much-loved treat.
Ingredients:
200g Warm Milk.
50g Granulated Sugar.
21g Fast Action East.
150g lard
8g Table Salt.
2 Whole Eggs.
480g Bread Flour.
30g Melted Butter (add just half)
130g Brown Sugar
1/2 cup of Sultanas
Pinch of cinnamon (optional)
Orange zest (optional)
Bake in the oven at 180c for about 25-30 minutes.
Instagram:
#lardy cake #foodie #food #bread #sweet bread
Lardy Cakes - Handmade & freshly baked in the Cotswolds
Huffkins Lardy Cakes are handmade in the Cotswolds.
An all-time best seller, these gorgeously sticky lardy cakes are made by hand in our family-run craft bakery. Enriched with sugar, spices, sultanas and currants, these deliciously squidgy lardy cake buns are naturally risen using fresh yeast, before being baked on the stone elements of traditional deck ovens.
The traditional lardy cake recipe has been adapted to be vegan friendly and ensure every bite is just as sweet and sticky as the last!
Available online for UK delivery at huffkins.com and served in our Cotswolds and London tea rooms.
Delicious Lardy Cakes Recipe: A Classic British Treat You'll Love !
Hi Folks Join us in this video as we dive into the world of traditional British baking with a scrumptious Lardy Cakes recipe! These mouthwatering, pastries are a classic British treat that has been enjoyed for generations. We'll guide you step-by-step through the process of making these delightful cakes, from preparing the dough to adding the perfect blend of dried fruits. By the end of this video, you'll be a Lardy Cakes expert, ready to impress your friends and family with your newfound baking skills. So, grab your apron and let's get started on this delicious journey together! Don't forget to like, comment, and subscribe for more tasty recipes and baking tips. Happy baking Laters! ????????????
Makes: 8 Lardy Cakes tray size 30 X 20cm
Recipe Ingredients:
300g bread flour
138ml whole milk
38g caster sugar
45g white shorting / unsalted butter chopped into pieces
125g mixed fruit
28ml egg beaten
21g fresh yeast
2g salt
2g best bread improver
Filling:
Lard 230grams
Granulated sugar 230grams
Best to use machine with 3 speed
Method
Combine the flour, sugar and salt in a bowl and work in the fat & rest of the ingredents. then add in the milk yeast, then bring together into a dough on 1st, now put onto 2nd speed for 8 minutes; total mix is 10 minutes in the mixer the last minute add in the mixed fruit
Mould up the dough on work top rest for 10 mins
floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick. now cover 2 thirds with lard surface of the dough. Scatter over 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. ( BEST WATCH THE VIDEO ) Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit. tray up the lardy onto 30x 20cm with a sheet of quick-release silicone paper, prove for about 45 mins at 25c - 30c, until doubled in size again, oven needs to be put on after about 30 mins 180ºc, bake for 25 mins until golden, brown, from the oven wash topps with water & syurp 50/50 Leave to cool on wire rack.
Bake in the oven for about 25 minutes at 180 - 190ºc
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Home baker pies, pasty etc
00:00 Recipe
00:10 Mixing the Dough
00:43 Mixing the Dough
02:17 Cutting & moulding
02:46 Making the lardy out of dough
05:50 Traying up & Proving the Lardy
06:59 Baking the Lardy
07:39 Our Lardy is now baked Cooling, Cutting up
Lardy Cake | Martin's Sticky Buns
I found this cake and recipe in an old book (Mrs Beeton) and it looked like it would be a little bit like my Hot Cross Buns ( that I made a few weeks ago.
Enjoy!
Recipe
250g strong white flour
1/4 tsp (1g) caster sugar
8g lard
4g fast action dried yeast
155g water
1/2 tsp (2g) sea salt
For the filling (used in 2 halves):
125g lard
100g soft light brown sugar
100g currants
60g sultanas
24g mixed peel
1 tsp mixed spice
#homemade #recipe #lardycake #lard