- BAKE: 50
- SERVES: 12
Method (Makes 2 rounds)
Grease two 7inch cake tins well with some lard from the 500g required for the filling.
Place all the ingredients under dough into a bowl and mix to a soft dough.
Knead well for 5 minutes until a well developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Roll out the dough into a rectangle about 5mm thick and spread on 1/3 of the lard and sprinkle with a 1/3 of the fruit and sugar.
Fold into three, by folding the bottom third up to the middle and the top third down. Turn the dough 90 degrees.
Repeat steps 5 and 6 two more times.
Roll out the dough into a rectangle about 30cm x 50cm and roll up into a fairly tight “Swiss roll” from one side.
Cut the “Swiss roll into two pieces, invert each piece onto the side and place each one into a cake tin.
Place the cake tins onto a baking tray.
Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 1 ½-2 hours or until it has almost filled the cake tin.
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 45-50 minutes, covering with foil after 15 minute until well risen.
Dissolve the sugar in water in a small saucepan and bring to the boil. Brush onto cakes.
“Hello My 6 year old son is writing a diary this summer of all the things he would like to do this summer, yesterdays question was – mummy how is bread made? So I had some Wrights Ciabatta mix, and I decided to show him how to make bread with the bread maker, and then, the good old traditional way! He loves it, he thinks it is fantastic, I think we will be eating a lot of sandwiches over the summer holidays now. I just wanted to write to you to let you know that you have inspired a 6 year old to become a baker when he is older! Thanks ”Philippa - Mum to William 6 and Lucy 2
This is a fabulously flaky Lardy Cake for you to enjoy.