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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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
Traditional Lardy Cake - The Fabulous Baker Brothers
Lard has a bad reputation. But it's a great ingredient, it cooks beautifully and is the main ingredient in this traditional cake. If you have any lard hanging about the house then why not have a go?
Two brothers - one a baker, the other a chef and butcher - unlock the trade secrets of baking, and without a cupcake in sight.
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Lardy Cakes | Everhot | Regional
Today I make a tray of West Country/Gloucestershire Lardy Cakes.
Lardy cakes are a tradition of Gloucestershite, wiltshire and the surrounds. Easy to make, even easier to eat!
Time needed: About 3 to 3.5 hours.
Ingredients:
500g strong bread flour
50g sugar
50g butter
8g salt
7g yeast (one sachet)
220g milk
1 large egg.
Filling:
250g Lard (maybe a little more)
500g Mixed dried fruit (maybe a little less)
500g sugar (maybe a little less)
Glaze:
30g sugar + 30g water + half a teaspoon of either honey, treacle or golden syrup boiled for a few minutes.
Oven at 220°C but turn down to 200°C when you put the tray in. Bake for 20 minutes, check, then another 10-15.
Chapters:
00:00 Introduction
03:00 Ingredients and mixing
05:56 Dough wrangling and rising
07:49 Rolling out
11:03 Adding the lardy filling
13:44 Rolling & Folding
15:46 Resting
16:41 Marking and cutting
19:06 Bake!
19:54 Baked - Glaze and wait
21:30 Turn out and Enjoy!
Lardy Cake Monkey Bread HTCT
Lardy Cake Monkey Bread HTCT
Playlist:
For the bread:
500g white bread flour, plus more for kneading
2 tsp sugar
50g unsalted butter, at room temperature
200ml warm milk
10g fast-action dried yeast
2 large eggs, beaten
75g raisins
200ml strong black tea, hot
115g cream cheese
50g caster sugar, for coating
For the glaze:
65g icing sugar
115g cream cheese
2 tablespoons milk
In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
Turn the mixture out onto a large, floured surface and knead for 10 minutes. Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre. Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
Bake in a 200C/180C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time. Drizzle it all over the monkey bread and tuck in!
10 Wiltshire Lardy Cake
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Another of our cooking videos where we take you on a journey through the counties of England and show you how to cook some traditional food. This week we are in Wilshirel and we cook a Wiltshire Lardy Cake.
Gear used, all or some of:-
Nikon D3500 DSLR camera and either DX VR 18-55mm lens or DX VR 70-300mm lens
Lumix G2 DMC with Lumix 14-42mm lens
Panasonic HDC TM40 video camera
Lumix DMW-MS1 stereo microphone
Shure PGA 58 wired microphone
Videos edited using VSDC software
Photos edited using Adobe Photoshop
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