Wiltshire Lardy Cake


  • 1 lb. plain flour
  • 2 teaspoons salt
  • oz. lard
  • 1 teaspoon sugar
  • ½ pint warm water
  • 2 teaspoons dried yeast
  • oil
  • 4 oz. caster sugar


Sieve together the flour and salt and rub in ½ oz. of the lard. Dissolve the teaspoon of sugar in the water and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Add to flour and work the mixture to a firm dough which leaves the sides of the bowl clean. Turn on to a lightly floured working surface and knead well for about 10 minutes. Put into a lightly oiled polythene bag, tie loosely and leave to rise until double it original size. Turn dough on to a lightly floured working surface and roll out to a rectangle, about 15 inches × 6 inches. Dot one third of the lard over the top two thirds of the dough, fold uncovered third upwards and top third down over it. Seal the edges, give a half turn and repeat the process twice more so that all the lard is used. Roll out the dough to fit an 8 inch × 10 inch shallow baking tin, pressing it down well to fill the corners. Put into the lightly oiled polythene bag and leave to rise until double its original size. Remove the bag, brush with oil, cover with the sugar and make a criss-cross pattern all over the top using a sharp knife. Bake in a hot oven, 425°F., Gas Mark 7, for about 30 minutes or until golden. Turn out and cool on a wire rack.