Lardy Cake
A rich, sticky Wiltshire tea bread layered with lard, sugar and dried fruit.
- Prep
- 30 min
- Cook
- 35 min
- Serves
- 10
- Level
- Medium
Lardy cake is gloriously indulgent. A simple bread dough is rolled and folded with fat, sugar and fruit, then baked until the sugar caramelises.
Eat it warm on the day it's made.
Lardy Cake
1 hr 5 min total · approx. 360 kcal per serving
Ingredients
Servings
Method
- Mix the flour, yeast, salt and water into a dough and knead for 10 minutes. Leave to rise for 1 hour until doubled.
- Roll the dough into a rectangle. Dot a third of the lard, sugar, fruit and spice over two-thirds of it. Fold into three.
- Repeat twice more with the rest of the filling. Roll into a 20cm square and put in a greased tin.
- Cover and rise for 30 minutes. Heat the oven to 220°C / 200°C fan.
- Score the top and bake for 30–35 minutes. Turn out upside down so the sticky base is on top.
Cook's noteButter can replace the lard, though the texture will be slightly less flaky.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
