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Castle Combe Lardy Cake Fair
Lardy Cake Recipe

I am sure there are other ways of making this delicious cake, but here is just one:


15g of fresh yeast
300ml of hand hot water
450g strong plain flour
2 teaspoons of salt
1 tablespoon of oil
50g butter
100g of caster sugar
1 teaspoon of mixed spice
75g of sultanas or currants

and finally of course,

50g of lard!

How to make Lardy Cake:

Lightly grease a roasting tin of around 20cm x 25cm
Crumble the fresh yeast into the water and stir until blended
Sift the flour and salt into a mixing bowl and stir in the yeast mixture with the oil to give a soft dough
Beat for 10 mins or until smooth
Leave in a warm place to rise until it has doubled in size (about 1 hour)
Turn the dough out onto a lightly floured work surface and knock back
Knead for 5-10 mins until smooth
Roll out into a rectangle about 5mm thick
Dot the butter over 2/3rds of the dough
Spinkle half the sugar, spice and dried fruit over the dough
Fold the bottom third of the dough up towards the centre and the top third down
Seal the three edges firmly with a rolling pin and then give the dough one-half turn and roll out into an oblong again
Repeat the process with the lard and remaining sugar, spice and fruit
Fold and roll once more
Place the dough in the tim punching it down to fill the tin
Place inside a large polythene bag and leave it to rise in a warm place for about 1 hour or until doubled in size
Brush with oil and spinkle thickly with a little extra caster sugar
Score the top in a criss-cross fashion
Bake in a preheated hot over at 220C, 425F or Gas Mark 7 for 30mins or until brown and sticky on top

Best served warm!

I am afraid I can take no responsibility for the quality of the cakes you produce!

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