| How To Cook: |
|
|
1. Grease an oblong or square baking tin. Sieve the flour and salt.
|
2. Cream the yeast and caster sugar and add a little warm milk, make a well in the center of the flour and add the yeast mixture and enough milk to make stiff dough.
|
3. Leave to rise, and then roll out in a strip.
|
4. Put one-third of the lard over it in pieces the size of a walnut and about 1˝ inches apart.
|
5. Sprinkle with sugar and a little spice.
|
6. Fold into three from the ends, and then into three from the sides; turn to the right and roll out again.
|
7. Repeat this process twice.
|
8. After the three foldings and Iardings, roll out to the size of your baking tin and put it in.
|
9. Score across with a knife in a diagonal pattern and bake in a moderate oven (375°F) for ˝ hour.
|
10. If currants and sultanas are used, mix these with the flour before adding the yeast.
|
|
NOTE:
|
|
The true lardy cake was made on baking day (when the household baked its own bread), in order that the fresh loaves should not be cut on the same day. The method was to take about 2 pound of the bread dough, roll it into a rectangular shape, add dabs of butter or lard, some sugar, spice and dried fruit, fold in three (as for puff pastry), bake and serve hot with butter.
|
| |
