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A Lardy Cake recipe from Jacican

Lardy Cake served with Butterscotch Sauce

It is winter and there is a Wild Game dinner coming up at Jacican, so after you've eaten your mutton bird, duck, rabbit and venison, how should we finish the meal? Maybe with something heavy and rich?

Lardy Cake Recipe

This recipe was adapted from "Heston Blumenthal at Home".


Bread dough

460 grams strong flour

280 grams lukewarm water 

2 teaspoons dried yeast

10 grams salt

5 grams lard


200 grams mixed peel

250 grams currants

200 grams apple juice

30 grams cognac

100 grams castor sugar

250 grams lard

150 grams golden syrup

Lardy Cake ingredients 


First make the bread dough by putting the flour and water into the bowl of the Mix Master and using the dough hook, mix at low speed for 3 minutes.

Add the water  Mix for 3 minutes 

Cover the bowl with a tea towel and allow to rest for 30 minutes.

Rest for 30 minutes

Add the yeast, salt and lard to the dough and knead for 8 minutes using the Mix Master, if you want. Cover and allow to prove for 90 minutes.

Add yeast, salt and lard to the dough  Prove for 1 and half hours

To make the filling, place the mixed peel, currants, apple and cognac in a saucepan over medium heat and heat until the liquid has almost evaporated. Remove from heat and allow to cool.

Currents, mixed peel, apple juice and Cognac in saucepan 

Cream the sugar, lard and golden syrup in the Mix Master until light and creamy. Decrease the speed and add the cooled currant mixture. Mix until the currant mixture is fully incorporated.

Lard, sugar and golden syrup  Cream the lard  Mix in the currents  The current and lard mix

Once the dough has proved, knock it back and roll it out on a lightly floured surface. Heston says to roll out to a size of 50 x 30 cm. Spread the currant mixture over the dough, leaving a 2 cm gap at the top. Roll the dough into a tight cylinder and place on a tray lined with non-stick baking paper.

Knock back the dough  Roll out to 30 by 50 cm 

Place in a warm place and allow to rest for 30 minutes.

Allow to rest in a warm place for 30 minutes

Heat the oven to 180°C.

Bake for 30 to 35 minutes, basting the cake with the melted lard every 10 minutes, until golden brown.

Baste the cake

I will serve the Lardy Cake with Lark Whiskey Ice cream and fresh Butterscotch Sauce. See you on June 13th 2015 for the Wild Game Dinner.

The finished Lardy Cake

Enjoy! Jaci

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