Kentish Flead Cakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12 oz flead
  • plain flour
  • ½ salt
  • 2 oz butter
  • Cold water


    The flead (sometimes known as ‘flair’) or ‘flare’) is the fat which lines the abdominal wall and is packed round the kidneys of a pig.

    Sift the flour and salt. Rub the butter into the flour. Remove the skin from the flead, and shred the flead finely. Mix with the flour and butter, and form into a smooth pliable dough with cold water. Turn on to a floured board and beat with a rolling pin until the flead is thoroughly mixed with the flour. Roll out three quarters of an inch thick and cut into rounds. Bake at 350°F, 180°C, gas mark 4 for twenty minutes until golden-brown.