Josceline Dimbleby

Apricot and Currant Lardy Cake

Preparation info
  • Makes

    1

    Large Loaf
    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

I find warm lardy cake one of the most irresistible teatime treats. Of course, a lardy cake should be made with lard, but adding butter improves the flavour.

Ingredients

  • 500 g (1 lb) strong white flour
  • 2 teaspoons salt

Method

Grease a 25 × 20 cm (10 × 8 in) roasting tin. Sift the flour and salt into a bowl and stir in the yeast. Add the water and oil, stirring with a wooden spoon to make a soft dough. Knead on a lightly floured