Lardy Cake

Now don't let the name put you off. This cross between a sweet bread and cake is pure indulgence. It takes a bit of time to make but only seconds to demolish and then you'll want to make it all over again.

Lardy Cake

225g Plain Flour

1/4 tsp Salt

1tsp Ground Mixed Spice

3.5g Easy-bake Yeast (1/2 a 7g sachet)

1 Egg (beaten)

125 ml Milk (warmed)

125g Lard (cold and cubed)

125g Butter (cold and cubed)

125g Caster Sugar

100g Currants

For Glaze

1-2tbsp Milk

3tbsp Caster Sugar

3tbsp Water (boiling)

• Grease a cake tin (approx 20 cm in size). Make sure the tin is NOT a spring form tin but an all in 1 tin otherwise all the lovely butter will leak out and make a terrible mess in your oven)
• In a large bowl sift in the flour, salt and mixed spice.
• Add the yeast and make a well in the centre.
• Mix the beaten egg with the milk and pour into the well.
• Mix to a dough and knead for 10 minutes until smooth.
• Put dough back in the bowl, cover with cling and leave in a warm place for at least 1 hour until doubled in size.
• Knock the air out of the dough and knead for a couple of minutes.
• Roll out the dough on a floured surface to a rough rectangle shape (approx 25x15cm).
• Divide the lard, butter, sugar and currants into 3 equal portions.
• Sprinkle 1 portion on the lard, butter, sugar and currants over 2/3 of the dough.
• Fold the bottom/uncovered 1/3 of dough to cover half of the currant mixture.
• Then fold over again to cover all of the currant mixture, making 3 layers (like folding a letter for an envelope)
• Turn the dough a 1/4 of a turn and use the rolling pin to first seal the ends then to roll out again into a similar sized rectangle.
• Repeat this process two more times to use up the remaining 2 potions of currants, butter, lards and sugar, turning and sealing the edges each time.
• At the last time of rolling, roll out to the size of your cake tin
• Loosely cover again with cling and leave to double in size.
• Preheat the oven to Gas 6/200 C/400 F
• Slash the top of the cake to create a diamond effect and brush with the milk glaze.
• Bake for 25 minutes until golden
• Mix the water and boiling water together until sugar has dissolved
• Pour all over the cake and bake for a further 5-8 minutes
• Allow to cool in the tin for 10-15 minutes before turning out and allowing all the sugary glaze drip over the cake.

Happy indulging