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.
Knead the dough on a lightly floured surface for about 5 minutes. Roll out into a rectangle about
Put the pastry rectangle into the pre pared roasting tin, pressing it to fill the corners and making a crisscross or diamond pattern with a sharp knife. Put the tin into a large plastic bag and fold the bag ends under the tin, trapping plenty of air so that the bag is well puffed up. Leave in a warm place until the dough has doubled in size.
Brush the lardy cake lightly with oil and sprinkle the remaining sugar all over the top. Bake at 220°C, 425°F, Gas Mark 7 for about 30 minutes until a rich brown. If possible, eat while still warm.
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