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From: Magot
Date: 01-10-2006, 05:32 PM (1 of 11)
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Lardy Cake a traditional Wiltshire recipe This is a recipe my Dad used to make as a treat maybe once a year when I was a child, The reason being it has so much lard in it you can feel the cholesterol clogging up your arteries as we speak. However the evocative scent of that rich fruit and spicy smell filling the house makes this the epitome of comfort food. The succulent dough is crisp and golden and crunches beneath your teeth to reveal the soft doughy underbelly of the beast, redolent with spices. I will use metric measurements. Ingredients milk and water mix 300 ml fresh yeast 20gm castor sugar 20g strong flour 500g pinch salt butter 75gm cinnamon 1/2 tsp mixed spice 1/2tsp lard 150gm castor sugar 100gm currants 100gn sultanas 100gm mixed peel 50 gm o Warm the milk to blood temperature and add the yeast, sugar and butter -cream together and keep in a warm place to prove for 15 minutes. o Put the flour and salt in a bowl and rub in 15g(1/2oz) of the lard. Make a well in the flour and pour in the yeast liquid. o Beat together to make a dough that is soft and pliable and leaves both the sides of the bowl and your hands clean. I remember my Dad telling me that a good dough should have the same texture as a young maidens breast. Whether this is a peculiarly Wiltshire thing or my Dad being pervy we will never know but boy! Could he cook! o After kneading for about 10 minutes the dough should be placed in a clean bowl, covered with a cloth and left for an hour in a warm place to prove. Just time for a cup of tea. o Put the oven on to warm 170 degrees and grease a baking tin 20 x28 cms (8 x 10 inches) o Now the fun roll the dough out into a rectangle about 1 inch thick o . Dot one-third of the lard and butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, and then repeat the process twice more. o The last time lovingly place the dough into your prepared tin and leave for 30 minutes while it has a breather sprinkle a bit more sugar over the top just in case it doesnt have enough calories yet. o Place the tin into the oven and cook for 30 35 minutes until the crust is golden and flakey o Whip the lardy cake out of the oven and glaze with an egg wash before whacking it back in for another 2-3 minutes. o Get the kettle on again, if this manages to go cold before it is all eaten you can always served it sliced with butter! love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626 
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From: pretnichols
Date: 01-10-2006, 08:22 PM (2 of 11)
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Sounds rich and fattening and yummy..... What is castor sugar? Peggy Peggy
So little time, sew much to do........... |
User: pretnichols
Member since: 10-16-2005 Total posts: 342 |
From: Magot
Date: 01-10-2006, 08:25 PM (3 of 11)
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You get sugar in grades of crystal size - ordinary granulated sugar would be large, castor sugar next and icing sugar is pounded to a powder.
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: MotherInLaw
Date: 01-10-2006, 11:30 PM (4 of 11)
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We have powdered sugar for icing sugar and granulated sugar for courser sugar but I've never heard of cantor sugar. Lesson learned. I'd love to see how that would compare to one of our turn overs. Sounds something like a turn over. Yummy. Like a fruit filled pie? Gooey Yummmm Jan Stop talking about food and goodies. I've got to be a good egg this week and lose some of this weight. My poor husband has been smoke free for a week and he's killing me with the snacking. Everytime I turn around he's saying, What ya got to snack on,,,,,,,,,,,,ugh NOT AGAIN. LOL He's only 147 pounds so he gains gracefully. I'm regressing back into my youth, I just have to figure out how I'm going to convience my body to come along with me.
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User: MotherInLaw
Member since: 06-25-2005 Total posts: 1118 
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From: Magot
Date: 01-11-2006, 02:15 AM (5 of 11)
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More like a really fatty fruit bread. I blame Mary for a contest in old fashioned receipes - I haven't made it for years - but my weinerbrot is lovely ( a bit like Danish Pastry)
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: bridesmom
Date: 01-11-2006, 03:53 AM (6 of 11)
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I think castor sugar may also be called 'fruit' sugar for some reason. I remember my mom using it at times for certain things. It's a very fine granulated sugar, and I still think you can get it in stores here.
Laura
Tickled pink with my Innovis 4000D |
User: bridesmom
Member since: 01-21-2004 Total posts: 2026 |
From: MaryW
Date: 01-11-2006, 10:23 AM (7 of 11)
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In order to keep the recipe challenge easier to judge, I am going to move Jan's recipe to a new thread. In that thread I can't have chitchat because it's too hard to wade thru to find recipes. Chat as much as you want here but not in the new thread, ok? Jan, what is strong flour? MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542 
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From: Magot
Date: 01-11-2006, 11:18 AM (8 of 11)
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Thanks Mary, Strong flour is a bread flour - it has a higher protein content which enables the dough to maintain a good sponge. It you use ordinary flour when baking bread you will get a much smaller crumb structure and a denser loaf - do you get to bake and test all these? Lardy Cake would certainly put the lard on! Re reading the recipe I realise I have left out the word centrigrade after telling you to put the oven on to 170 degrees - could you edit for me in the new thread. thanks. love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: MotherInLaw
Date: 01-11-2006, 08:25 PM (9 of 11)
Sorry Mary you know me I have to chat 
I'm regressing back into my youth, I just have to figure out how I'm going to convience my body to come along with me.
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User: MotherInLaw
Member since: 06-25-2005 Total posts: 1118
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From: MaryW
Date: 01-12-2006, 10:59 AM (10 of 11)
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No problem.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: mommydionne
Date: 01-13-2006, 06:42 PM (11 of 11)
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I have heard cantor sugar called berry sugar here in Canada, the Canadian Living Cookbook says to give regular granulated sugar a whirl in the food processer to create your own. Also... High gluten flour (look for bread maker flour) = strong flour. Yes I sew and cook  my sister calls me Martha sigh......
Jeanette
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User: mommydionne
Member since: 01-08-2004 Total posts: 838 
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