Ingredients with Measurements:
- 500g strong white flour
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 7g sachet fast-action yeast
- 50g caster sugar
- 50g unsalted butter, softened
- 250ml warm milk
- 1 egg
- 100g currants
- 100g raisins
- 100g chopped mixed peel
- 100g lard
- 100g dark brown sugar
Special equipment needed:
- Mixing bowl
- Electric mixer with dough hook attachment
- Rolling pin
- Baking tray
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, ginger, cinnamon, nutmeg, cloves, yeast, and caster sugar.
2. Add the softened butter, warm milk, and egg to the bowl and mix with an electric mixer with a dough hook attachment until a soft dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a clean, oiled bowl and cover with a damp cloth. Leave to rise in a warm place for 1 hour.
5. Preheat the oven to 180°C/350°F.
6. Roll out the dough on a floured surface into a rectangle shape.
7. Spread the currants, raisins, and mixed peel over the dough.
8. Melt the lard and brown sugar together in a pan and pour over the fruit.
9. Roll up the dough tightly from the long edge and cut into 12 slices.
10. Place the slices onto a baking tray lined with parchment paper and leave to rise for 30 minutes.
11. Bake in the preheated oven for 25-30 minutes until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour and 30 minutes
Temperature:
180°C/350°F
Serving size:
12 slices
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 50g
Protein: 6g
Fiber: 2g
Sugar: 20g
Substitutions for ingredients:
- Strong white flour can be substituted with all-purpose flour.
- Currants, raisins, and mixed peel can be substituted with other dried fruits such as cranberries or cherries.
- Lard can be substituted with vegetable shortening or butter.
Variations:
- Add chopped nuts such as walnuts or pecans to the filling.
- Add a tablespoon of molasses to the dough for a richer flavor.
- Add a teaspoon of orange zest to the filling for a citrusy twist.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a light and fluffy texture.
- Use a sharp knife to cut the slices to avoid squishing the dough.
- Serve warm with a dollop of whipped cream or custard.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm in the oven at 180°C/350°F for 5-10 minutes.
Presentation ideas:
Serve on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust with powdered sugar and top with a few fresh berries.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a light salad.
Troubleshooting advice:
If the dough is too dry, add a tablespoon of warm water at a time until the desired consistency is reached.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
Lardy cake is a traditional English pastry that originated in the West Country. It is made with lard, sugar, and dried fruit and is often served as a breakfast pastry.
Flavor profiles:
Sweet, spicy, and fruity.
Serving suggestions:
Serve warm with a dollop of whipped cream or custard.
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Region: British