Lardy Cake Recipe |
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You will need..... 1 lb. plain flour 2 level teaspoons salt 4 1/4 oz. lard For the yeast liquid: 1 teaspoon sugar Preparation Time 1/2 pint warm water (110ºF) 30 minutes 2 level teaspoons dried yeast For the glaze: Cooking Time oil 30 minutes 4 oz. castor sugar
Oven setting 425ºF; Gas Mark 7
Prepare the yeast liquid and rub 1/2 oz. of the lard into the flour and make the dough (see method, recipe White Bread). Place in lightly greased large polythene bag, loosely tied and leave to rise until double in size.
Turn dough on to lightly floured table and roll into a rectangle approximately 15 inches by 6 inches and 1/4-inch thick. Dot one-third of lard over top two-thirds of dough. Fold uncovered one-third upwards and top one-third over it. Seal edges, turn dough so folded edge is on the left and repeat rolling twice more. Roll dough out to fit an 8 by 10 inch shallow baking tin, press down to fill corners. Place in a greased polythene bag and leave to rise until double in size. Remove bag. Brush with oil and sprinkle with sugar. Criss-cross top by lightly scoring with a very sharp knife. Bake on middle shelf of a hot oven for about 30 minutes. Turn out and cool on a wire tray.
Serve hot with jam as pudding, or cold as cake for tea.
Quick Tip
Knead dough thoroughly to get a good rise. Fold dough towards you; push down and away with palm of hand. Give dough a quarter turn, repeat developing a quarter turn, repeat developing a rocking rhythm for about 10 minutes until dough is firm and elastic.
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