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Square slice of traditional lardy cake on a wooden board showing sticky caramelized top and studded currants

Traditional Sticky English Lardy Cake with Spiced Fruit

A laminated English yeasted bread folded with cold lard, sugar and dried fruit, baked until sticky and caramelized on top.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Baking
Cuisine: British
Calories: 359
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g strong white bread flour or all-purpose bread flour
  • 8 g fine sea salt / 1 1/2 tsp
  • 7 g fast-action dried yeast / 2 1/4 tsp
  • 50 g caster sugar
  • 300 ml whole milk warmed to lukewarm, about 37 C / 98 F
  • 25 g lard melted, for the dough
Lardy Filling
  • 150 g cold lard cubed, kept firm
  • 100 g caster sugar
  • 200 g mixed dried fruit (sultanas and currants)
  • 2 tsp mixed spice or a mix of cinnamon and nutmeg
Glaze
  • 30 g caster sugar
  • 2 tbsp water

Method
 

Make the Dough
  1. Warm the milk to lukewarm, about 37 C / 98 F, and stir in the yeast and 1 tbsp of the sugar. Let sit for 5 minutes until foamy.
  2. In a large bowl, whisk the flour, salt and remaining sugar together. Make a well and pour in the yeast mixture and melted lard.
  3. Mix to a shaggy dough, then knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes, until roughly doubled.
Layer and Fold
  1. Turn the dough onto a floured surface and roll into a rectangle about 40 x 20 cm / 16 x 8 inch. Dot the top two-thirds with a third of the cold lard, then scatter a third of the sugar, dried fruit and mixed spice over it.
  2. Fold the uncovered third of dough up and over the center, then fold the top third down, like folding a letter. Turn the dough 90 degrees, re-roll to the same size, and repeat the layering two more times with the remaining lard, sugar, fruit and spice, resting the dough for 20 minutes after the final fold.
  3. Roll the dough out to fit your 23 cm / 9-inch square baking tin. Line the tin with parchment and press the dough in evenly.
Proof and Bake
  1. Cover the tin loosely and let the dough proof for 40 minutes, until puffy and nearly filling the tin.
  2. Heat the oven to 190 C / 375 F. Score the top of the dough in a diamond pattern with a sharp knife.
  3. Bake for 30 to 35 minutes, until deep golden brown and an instant-read thermometer inserted into the center reads 190 F / 88 C.
  4. While the cake bakes, warm the water and remaining sugar for the glaze in a small saucepan until dissolved. Brush over the lardy cake as soon as it comes out of the oven.
  5. Cool in the tin for at least 15 minutes before lifting out and slicing into 12 squares.

Notes

  • Use block lard, not a lard substitute spread, for real lamination.
  • Chill the dough between folds if your kitchen is warm.
  • Don't skip the second proof or the crumb turns tight.
  • Line the tin with parchment for easy removal once baked.