Fruit Lardy Cakes Recipe
Fruit Lardy Cakes with Flour, Lard, Baking Powder, Currants, Nuts, Sugar, Egg and Milk.
INGREDIENTS
6 oz (175g) Flour
Pinch of Salt
1 teaspoon Baking Powder
2 oz (50g) Lard
1 oz (25g) Currants
1 oz (25g) Finely Chopped Nuts (Optional)
1 oz (25g) Sugar
1/2 Egg
Milk to Mix
METHOD
Mix together the flour, salt and baking powder, sift well an rub in 1 and 1/2 oz (40g) of the lard. Add the well beaten egg and mix to a soft dough with milk. Knead it for a minute or two. Then roll in a long piece. Warm the remaining lard and brush it over the dough, sprinkle with the fruit, nuts and the sugar. Roll up the dough, then cut it across the roll into slices. Pack them closely together on a greased baking tin, with a cut uppermost, and bake in a hot oven (220C, 425F, Mark 7) for about 30 minutes.
Based on the Fruit Lardy Cakes recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).