Hey a huge welcome to Steve’s Kitchen, now come down here take a look this is lardy cake and this is lard. Now it’s an animal rendered
fat rather than the butter you can not make this with butter it has to
be lard and if you don’t like lard you really
should give it a try I use this in my Cuban bread and that was one of
the things that excited me about making the Cuban bread using lard. Now a baker’s in the New Forest many years ago used to make this Jennings they were called I think and they used to fly off the shelf and
if you didn’t get there by 10 o’clock in the morning they were completely sold out so I’m going to share with you now a
wonderful wonderful Lardy Cake recipe. Come on let me show you how. okay let’s get started by making our
bread dough I’ve got a pound, 450 grams of strong flour, it has to be a bread flour for this we’re going to put one tablespoon of our
lard into the flour and then just use the tips of your fingers to
rub the lard into the flour and when you’ve rubbed that in we’ll take three teaspoons of yeast I’ll put that one side of the bowl and 1 teaspoon of salt on the other side,
just keep those separate for now and I’ve got half a cup of a super fine or
caster sugar just into the middle we’ll just give
that a quick mix through then I’ve got three hundred milliliters,
that’s about eleven fluid ounces of warm water just going to pop that into our flour, take a fork and just get it started, keep your hands
clean and as that starts to draw together we can just pull that off of the fork, now
we need to get our hand in there and start to pull this dough together. Now
you going to have this fairly wet dough when it starts to pull away from
the side of the bowl like that we’re just going to lay that out onto our
surface. I just want to put a bit of flour down onto that surface probably about a quarter
of a cup so we’re just going to stretch this dough
out now on a well floured surface for about 10 minutes until it gets a
lovely elastic feeling to it now this is a very sticky dough and you
will find your hand sticking to it but just be patient add a little flour don’t
be tempted to overdo the flour but we want this sticky
dough and you will find after a while it’ll start to become more
silky. There and after 10 minutes you’re going to have this sticky but beautiful elastic dough, the great tension
on it springs back we’re now going to take that, add about a
tablespoon of vegetable oil back into our bowl pop the dough in there coat it in the oil and I just want to take some
plastic wrap I’m going to seal all the moisture in the
bowl like that pop it somewhere warm for at least an
hour maybe two depending on your temperature until its doubled in
size. Now whilst the dough is rising will take three quarters of a cup of sultanas or Raisins just pop them into a saucepan and some lovely dark
currants I’ve got half a cup of currants here Just going to pop that in as well now I’ve
got an orange and a lemon and I’m just going to take
the zest off, I’ve got a little zesting tool I want all the outside zest in here of
the orange and of the lemon then what we’re going
to do is cut our lemon and orange in half and we want all the juice out of there
as well and once we’ve got the juice from our orange and our lemon we’re just going to pop this onto the heat and we’re just going to bring
it up to the boil and then we’re going to leave it to cool down and that will allow the fruit to absorb
those juices Now I’m going to bake my lardy cake in an 8 inch square tin and I’m going to use about a
hundred grams, 3.5 ounces of lard at least that which I’m just
going to put in the bottom of the tin and I want to completely coat the tin
in this lard and this doesn’t have to be accurate but we don’t want to under do the lard it really is an important part of the dish so that’s what I’m looking for the next
thing is we need some sugar in here now I’m using castor sugar I usually
eyeball this but let’s put three or four tablespoons into there
and then what I’m going to do is shake that sugar around and coat the
lard in the suagr now will you look at that dough it’s risen
beautifully, it’s a warm day here in Australia I’m going to just knock some of the air out of that I’m then going to lightly flour my
work top or counter we going to lift that dough out onto the
counter and what I want to do is I’m going to
ease this out until I’ve got about a forty centimeter 15 inches or so square or rectangle like that so I hope you can see the size
there. Next I’ve got my lard and I’ve got my softened
butter here its about 75 grams of each that’s just under
three ounces I think and it’s not an accurate science you can
be rough with this I’m going to take that lovely soft lard and I’m just going to start to layer it,
don’t want to go up to the edge you want to leave about an inch we just going to use the back of a spoon
and spread this out across the pastry then I’m doing the
same with the soft butter just going to put it on in little lumps now the lards a lot easier to spread so the butter can just go on in little dobs now you’ll remember the fruit here we don’t
want all that juice in there so I’m using a slotted spoon and I’m just going to drain some of the juice off but I’m going to
pop the fruit down in the center of Our Lady cake I’m using
the same spoon I’m just going to evenly distribute the
fruit over the top of the lard and the butter The last thing to go on here is a hundred
grams of castor sugar or superfine sugar is about half a cup we just want to
evenly sprinkle this over the top of the fruit. Now what we’re
just doing is folding over the first edge of our lardy cake just seal it down like
that and then we’re going to continue to
roll this up and then bring this last edge over just
seal it down and this is a beautiful moist bread we now to bring our baking tray in here
and if you can we’re just going to lift this and I’m going to twist it you can see me there twisting we’re being
fairly rough with it and I am going to just spiral this
around in to my tray like that and then we just want to put a damp
towel over the top of this leave it somewhere warm until it’s puffed up in
size about 20 minutes should do it. Now that
has risen beautifully it’s been there for about 20-30 minutes
and it’s perfect. Now I’ve got my oven heated to 400 degrees Fahrenheit thats 200′ celsius, I’m going to pop that in there for 15 minutes and then I’m going to lower the temperature down to 180 degree Celsius thats 350 fahrenheit and we’re going to finish it off
for another 15 minutes just keep an eye on it we don’t want it to go too
brown but a nice nutty brown Now look at that lardy cake that is out
of the oven you can see it bubbling away on the sides there, we want
this to settle down because this is not the finished lardy cake,
come back in a moment I’ll show you what it looks like now the lardy cake is still pretty hot, I’ve got
my oven gloves on here and we are going to flip this out now going to
pop a plate on there hold it fairly tightly and then I’m
going to flip this over and then we’ve got the big reveal hopefully
this is going to come out in one and a little bit sticky might need a
little encouragement to come out but there you are, there is a wonderful sticky lardy cake that is the way we would
traditionally serve the lardy cake upside down all the juices flowing the syrups, this is going to taste fantastic. Now I am so
excited to try this come have a look at this look how sticky and treacly that is
there and I’m going to cut a piece off while it’s still hot and give this a try just look at that
lardy cake. how sticky and sweet that’s going to be. I’m going to try it now mmm! My that is so good whether it’s hot or cold
lardy cake is just fantastic please share the love, give this one the
thumbs up you should try this it is d-licious.Be good I’ll see you next
time take care Now what I’ve tried to do is replicate some of the best lardy cakes I’ve ever
had and that is a winner I love it it’s sticky, it’s moist, it’s fantastic. Please give it a try comments down below I’ll leave a couple of links to some other videos here Be good see you next time.