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In Appreciation of Lard

Discussion in 'Cookery' started by nick909, Feb 19, 2011.

  1. lapinrose

    lapinrose Lead commenter

    Home made lardy cake is divine!!
     
  2. modelmaker

    modelmaker Occasional commenter

    I'll accept your word in this lapin, as I've never eaten it myself and rarely bake cakes, but if you give me your recipe for it, I'll have a go and tell you what I think. I have 1/2Lb of lard in the fridge, some of which I was going to roast my spuds in, but I'll do them in oil instead now and cook your lardy cake.
    Please....[​IMG]
     
  3. I absolutely, very definitely, do not like lardy cake.
    It is a very southern thing.

     
  4. lapinrose

    lapinrose Lead commenter

    Just make a basic bread mix, then after the first rising roll into a long strip, dot with lard, sultanas and sugar, some mixed spice as well, fold and turn and roll just as for flaky pastry. Repeat twice, then into a greased square tin, leave to rise, bake at 200C for 30 mins.
     
  5. lapinrose

    lapinrose Lead commenter

    Wiltshire, actually!! So sort of West-countryish.
     
  6. modelmaker

    modelmaker Occasional commenter

    Not absolutely certain I have any yeast in the cupboard today. Sounds very nice though and I'll certainly give it a go. I'd always imagined from the name it was a stodgy thing.
     
  7. nick909

    nick909 Star commenter

    Despite what you'd think from the name, it's actually quite light, MM. Recommended.
     
  8. nick909

    nick909 Star commenter

    In honour of this thread, I used a thick slab of pancetta to adorn a salad for today's lunch - in chunks, fried til crispy and much of the fat had rendered out, half of which I used to fry chunks of bread for croutons, the other half of which formed the basis of a dressing with a drop ov vinegar and some mustard...yum...
     

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