By Josceline Dimbleby
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.
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