Step-by-Step Guide to Prepare Speedy Lardy Cake

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Before you jump to Lardy Cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Walk up the stairs. Walk up the stairs to where you live or work instead of using the elevator. While this will be tough to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if you do live or work on one of the top floors, you can still get out of the elevator early and climb up the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. That one flight of stairs—when taken a few times a day—can be just the additional boost that your system needs.

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We hope you got benefit from reading it, now let's go back to lardy cake recipe. To make lardy cake you need 12 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Lardy Cake:

1. Provide 25 g of lard.
2. You need 500 g of Strong white flour.
3. Get 7 g of fast action yeast.
4. You need 15 g of suger.
5. Get 5 g of salt.
6. Use 200 ml of Water.
7. You need 100 ml of Milk.
8. Get of Filling:.
9. Provide 120 g of lard.
10. Get 75 g of sultanas.
11. Take 75 g of raisins.
12. Get 90 g of sugar.

Steps to make Lardy Cake:

1. Grease a loaf tin.
2. Warm milk and water in microwave for 1minute.
3. Added 25g lard and 15g suger and stir to disolve.
4. Add yeast to liquid and leave for 10minutes to check yeast blooms.
5. Place flour, salt and liquid into a stand mixer using the dough hook attachment on min speed once all added kneed for up to 10 minutes (you can do this by hand if so slowly add liquid as you bring together).
6. Transfer to a lightly oil bowl and set aside to raise until it has doubled in side approximately 1 hour.
7. On a lightly floured surface place the dough and roll flat.
8. Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit..
9. Place in the geased tin and cover allowing it to raise again for 30 minutes.
10. Preheat the oven to 210°C/190°C fan..
11. Bake for 30–40 minutes until crisp and golden on top and cooked through. If the loaf seems to be browning too much, lay some baking parchment over the top until fully cooked. Cool in the tin. I find adding a little water to the bottom of the oven at the start to generate steam helps..

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