yeast goods recipe:

lardy cake

ingredients

milk and water mix 50/50 300 ml
butter 75 gm
castor sugar 20 gm
fresh yeast 20 gm
strong flour 500 gm

cinnamon ½ tsp
mixed spice ½ tsp

lard 150 gm
castor sugar 100 gm
currants 100 gm
sultanas 100 gm
mixed peel 50 gm

production

1. Warm the milk, water and butter to blood temperature (37°C)
2. Sprinkle in the sugar and yeast and stir to dissolve and disperse
3. Sprinkle in three-quarters of the sieved flour and combine to a light batter: this is known as a 'sponge'
   Place in a warm place to prove until double its size
4. Turn out onto a lightly floured bench and knead in sufficient flour to form a soft elastic dough
5. Roll out to a large square approximsately ½ cm thick
6. Spread out the lard evenly
7. Sprinkle with the sugar and fruits (reduce or increase if preferred)
8. Fold in half and roll out to ½ cm thick
9. Fold into three (known as a triple fold) and roll out to ½ cm thick
10. Make another triple and roll out to 4 - 5 cm thick
11. Place in a greased cake tin (can be formed individually also)
12. Cover with a lightly oiled plastic wrap and leave in a warm place until proved to double its size
13. Score the top of with a criss-cross pattern with a knife, then bake for approximsately 30 minutes at 180°C (until well risen and golden brown)
14. Remove from the oven and allow to cool in the tin for 10 - 15 minutes
15. Remove from tin and cool upside down to allow the sugar and lard to seep back through the cake

chef notes:

 

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