Lardy Cake

Make it step by step

1. Grease a 20.5 x 25 cm (8 x 10 inch) roasting tin.
2. Blend the fresh yeast with 300 ml (½ pint) warm water.
3. If using dried yeast, sprinkle it into 300 ml (½ pint) warm water with the sugar and leave for 15 minutes, until frothy.
4. Put the flour and salt in a bowl and rub in 15 g (½ oz) of the lard.
5. Make a well in the centre and pour in the yeast liquid.
6. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary.
7. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.
8. Place in a clean bowl.
9. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
10. Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm (¼ inch) thick.
11. Dot one-third of the remaining lard and the butter over the surface of the dough.
12. Sprinkle over one-third of the fruit, peel and sugar.
13. Fold the dough in three, folding the bottom third up and the top third down.
14. Give a quarter-turn, then repeat the process twice more.
15. Roll the dough out to fit the prepared tin.
16. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy.
17. Score the top in a criss-cross pattern with a knife, then bake at 220°C (425°F) mark 7 for about 30 minutes, until well risen and golden brown.
18. Turn out and serve immediately or leave to cool on a wire rack.
19. Serve plain or with butter.