Surrey Lardie Cakes
reqeust from: "georgina mckinney" <zyqn...@yahoo.com> 
my father-in-law was talking about a kind of cake called lardie cake he 
had as a boy in england. i would like a recipe for this cake, hopefully 
with easy directions thanks 
 
 
 
sometimes known as dough cakes or breakfast cakes, these can also include 
caraway seeds as well as fruit and spice. traditionally they are eaten 
without butter. 
 
serves 10-12 
 
  450g (1 lb) plain flour
1 tsp  salt
  25g (1 oz), or butter lard
  15g (1/2 oz) fresh yeast
1 tsp  caster sugar
300 millileters  (10 fl oz) warm water
  50g (2 oz) lard or butter
  50g (2 oz) caster sugar
1/2 tsp  ground mixed spice
  25g (1 oz) currants
 
mix the flour and salt and rub in the lard or butter. cream the yeast with 
the sugar, then stir in the water. make a well in the flour then, when the 
yeast is frothy, stir it in. mix well then turn out on to a floured 
surface. knead, cover and leave in a warm place until the dough has 
doubled in bulk. knead again. roll out into a rectangle 5 mm (1/4 inch) 
thick. mix the sugar and spice. spread the dough with one third of the fat 
and sprinkle on one third of the sugar mixture. fold the dough into three, 
half turn and press the edges together. roll again. repeat the process 
twice more, sprinkling the currants over the sugar mixture on the final 
rolling. roll out and cut into 7-10 cm (3-4 inch) rounds. score with a 
knife and place on a greased baking sheet. cover and leave to rise in a 
warm place for about 20 minutes. bake for 25-30 minutes. remove them from 
the oven and brush the tops with milk while warm to give a sheen. 
 
 
from me to you 
lindatn37...@comcast.net 
linda in tennessee 
 
 
 
-- 
(ID: 6703) Mirror: rec.food.recipes: Wed, Aug 4, 2004


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